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NEW SALADS 

FOR DINNERS, LUNCHEONS 
SUPPERS AND RECEPTIONS 
With a group of ODD SALADS 
and some CEYLON SALADS 



T 



<* 



By MRS. S. "T. RORER 



Author of Mrs. Rorer's New Cook Book, 
Philadelphia Cook Book, Bread and Bread- 
Making, and other Valuable Works on 
Cookery. 



Revised and Enlarged Edition 



PHILADELPHIA 

ARNOLD AND COMPANY 

420 SANSOM STREET 



• R7 



Copyright. 1897. 1912, by Mrs. S. T. Rorer 
All Rights Reserved 



Printed at the Sign of the Ivy Leaf 
in Sansom Street, Philadelphia 
by George H Buchanan Company 



4 o,i 6 



&CI.A312463 
NO. I 



CONTENTS 

Introduction .... 5 

Salad Sauces and Dressings . . 9 

A Group of Dinner Salads . . 21 

Luncheon, Supper and Reception Salads 50 

A Group of Odd Salads . . 98 

Ceylon Salads .... 105 



INTRODUCTION 

A salad is a dish composed of green or 
succulent vegetables, seasoned with herbs, 
salt and pepper, oil, and lemon juice or vin- 
egar. From the literature of ancient times 
we learn that lettuce and cress occupied a 
most prominent place among the dinner 
salads. The Hebrews ate them without 
dressing, simply dipping each leaf in a little 
salt. The Greeks, however, used oil and 
honey, while the Romans served lettuce with 
hard-boiled eggs, mixed with oil and spice, 
making a salad much more to the liking of 
the present generation. These salads, how- 
ever, were served as appetizers, for the first 
course ; they were considered great luxuries, 
and in those days of heavy, coarse and 
greasy food, they no doubt were appetizing. 

Leeks, onions, garlic and cucumbers were 
used freely among the Egyptians for their 
late breakfasts. Garlic, the diamond of the 
cuisine when properly used, was very popu- 
lar with the Greeks and Romans, and it is 
said that they used it freely for their sol- 
diers, "to excite courage and arrest fatigue." 



6 MRS. rorer's new salads 

A dinner salad of lettuce or Romaine, 
dressed with a French dressing and highly 
seasoned with garlic, is one of the most 
stimulating, restful foods that one can take. 

I do not know of any dish that so greatly 
shows the artistic or inventive qualities of a 
housewife as the daily salad. The whole 
dinner may be rather poorly cooked, but it 
comes from the kitchen, over which we do 
not always have supreme command; the 
salad is prepared at the table, and proclaims 
at once the knowledge of the housewife. 

Salads are sightly, palatable and whole- 
some. The green vegetables from which 
they are made contain the salts necessary 
for the well being of our blood. The oil, a 
vegetable oil, is easily assimilated and aids 
in the digestion of other foods. The lemon 
or vinegar gives a wholesome acid and in 
proper quantity. A little salt and a drop of 
liquid pepper, and the dish is complete. 

Take care that your lettuce is fresh and 
crisp. As soon as it comes from the market 
cut off the large, coarse leaves ; separate the 
remaining tender, crisp leaves, wash them 
thoroughly in cold water, put them into a 
dry cheese-cloth bag on the ice until wanted. 



INTRODUCTION 



In this way the lettuce will become crisp and 
dry, and will keep several days. If you have 
two varieties, and buy cress at the same 
time, put the lettuce in one bag, the cress in 
another; in fact, I put all my green salad 
vegetables on the ice in separate bags. If 
you are obliged to use them at once, take 
them directly from the water, put them into 
a spherical wire basket, known as a salad 
basket, and swing them violently up and 
down until the leaves are dry. If such a 
basket is not at hand, shake each leaf 
from the water and dry it on cheese cloth. 
Just before serving time have the salad 
arranged in a large shallow dish, or a broad 
salad bowl. The ordinary salad bowls do 
not give sufficient room for thorough mix- 
ing. After the leaves are arranged neatly, 
sprinkle over the top a tablespoonful or two 
of herbs; finely chopped chives, tarragon, 
parsley, crisp leaves of celery, or perhaps a 
shallot. Stand it aside in a cold place until 
wanted. 

Do not season nor dress until the mo- 
ment you are ready for it. The vinegar and 
oil wilts the greens and destroys their flavor. 
Use, for mixing, a salad fork and spoon; 



8 MRS. rorer's new salads 

those made from ordinary boxwood, per- 
fectly plain, are always the best. You can, if 
you like, have plates to match the salad bowl ; 
they must, however, be as large as ordinary 
breakfast plates. Saucers are not the things 
on which to serve a salad; an incorrect ser- 
vice of this kind speaks more loudly than 
words; it shows that little attention is paid 
to the table and its decorations. 

During the summer the dinner salad may 
be composed of any well-cooked green veg- 
etable, served with a French dressing ; string 
beans, cauliflower, a mixture of beets, tur- 
nips, carrots and new peas, carefully boiled; 
radishes; crisp cucumbers; tomatoes; un- 
cooked cabbage ; daintily cooked spinach, let- 
tuce, cress, both garden and water cress. In 
the winter, celery, lettuce, endive, both native 
and imported; chicory or escarole, and hard 
bleached cabbage. In fact, I consider cab- 
bage the king of the winter salad vegetables. 
As a friend has wisely said: "If cabbage 
cost a dollar a head, we would prefer it to 
lettuce," but it is cheap and plentiful, and 
for that reason we pass it by. 



SALAD SAUCES AND 
DRESSINGS 

French Dressing 

Notwithstanding the criticisms of many 
diners, I prefer a French dressing made in a 
shallow plate or bowl. Put a little salt and 
crushed black pepper, or a drop of liquid pep- 
per, into a bowl or soup plate; and six or 
eight tablespoonfuls of olive oil. Put in a 
piece of ice the size of an egg and stir it 
around with a fork until the salt is melted. 
Remove the ice, add a tablespoonful of vin- 
egar, and with a wooden fork beat rapidly 
until you have a thick, creamy emulsion. 
Pour this at once over the salad, toss until 
each leaf is well covered, and serve. 

You get just enough water from the 
melting of the ice to make a perfect emulsion, 
which, to my mind, adds greatly to the flavor 
of the dressing. 

Many persons prefer the French way of 
dressing the salad. Have the salad brought 
to the table in the salad bowl. Put a half 
teaspoonful of salt and a drop of liquid pep- 



IO MRS. RORER'S NEW SALADS 

per in your salad spoon, add a little vinegar 
and stir the salt and pepper with a fork until 
the salt is dissolved. Sprinkle this over your 
salad, toss it thoroughly and carefully, then 
measure as many spoonfuls of oil, five or 
six, as you need for the amount of salad you 
are to dress. Pour this over, and turn and 
mix the salad until the oil is distributed over 
every leaf. Serve at once. 

There are another set of people who tell 
you that salad must always have the oil 
poured over first, otherwise it will be too 
sour. My inventive readers may try all 
these methods, but I am sure they will like 
the emulsion best. 

Italian Dressing 

Put into a bowl a half teaspoonful of salt, 
a quarter teaspoonful of white pepper and a 
teaspoonful of tomato paste. If you cannot 
get the paste use a teaspoonful of tomato cat- 
sup. The paste, however, is very much bet- 
ter. Add gradually four tablespoonfuls of 
olive oil, mixing all the while. Cut into 
small pieces one clove of garlic; with the 
back of a spoon rub the garlic and the paste 



SALAD SAUCES AND DRESSINGS II 

well into the oil; add one tablespoonful of 
tarragon vinegar, beat thoroughly, strain, 
and it is ready to use. 

If made at the table drain it from the 
bowl, holding back the garlic with the fork. 

Normandy Salad Dressing 

This salad is very nice for people who 
dislike the taste of olive oil. Arrange your 
lettuce leaves in your salad bowl. At the 
table put the yolks of two eggs in a soup 
plate, add gradually a half cupful of thick 
cream, beating all the while; and a table- 
spoonful of capers, and at last a tablespoon- 
ful of tarragon vinegar. Pour over the let- 
tuce, toss and serve. 

Nut Salad Dressing 

y 2 tumblerful of peanut butter 
Yz cupful of water 

3 e gg s 

The juice of 3 lemons 
y 2 teaspoonful of salt 
1 dash of pepper 

Mix the nut butter and water, then add 
the eggs, beaten, salt and lemon juice. Stand 



12 MRS. RORER'S NEW SALADS 

the bowl in a saucepan of hot water and beat 
until the dressing is as thick as mayonnaise, 
and stand aside to cool. This dressing may 
be used on mock chicken salad, carrots, and 
beets and turnips, chopped and mixed, or it 
may be served on tomatoes, stuffed with 
various greens. Other nuts may be substi- 
tuted for peanuts ; in fact, Brazilian or pine 
nuts make a better dressing. 

Spanish Salad Dressing 

4 ounces of shelled Brazilian nuts 
i small cocoanut 
y 2 pint of boiling water 
The juice of 3 lemons 
1 teaspoonful of salt 
3 yolks of eggs 

Grate the cocoanut, and pour over it the 
boiling water ; stir and wash until the water 
is cool, then wring the cocoanut, until dry, 
in a cheese cloth. Put the Brazilian nuts 
through the meat chopper, add them to the 
cocoanut water, and add this to the beaten 
yolks of the eggs. Add the lemon juice and 
salt, and stir over the fire until the consist- 
ency of mayonnaise dressing. Use cold. 
This is one of the most delicious of all salad 



SALAD SAUCES AND DRESSINGS 1 3 

dressings, and may be used on tomatoes, 
tomatoes stuffed with chopped chicken or 
fish, or on any of the mock meat salads. 

Mayonnaise Dressing 

Put the yolks of two eggs into a clean, 
cold, soup dish. Stir lightly with a wooden 
fork, adding a quarter teaspoonful of salt, 
which should slightly thicken the yolks. Now 
begin to add, drop by drop, a half pint of cold 
salad oil, stirring rapidly until glossy and 
thick ; add a teaspoonful of tarragon vinegar 
and one of lemon juice, or all tarragon vin- 
egar or all lemon juice may be added. This 
dressing may be used at once, or it may be 
covered and kept for several days. 

Where a large quantity of dressing is 
wanted, put three yolks in an ordinary good- 
sized bowl. Stand this bowl in a pan of ice 
water or cracked ice. Place a quart of oil 
to the left, and four tablespoonfuls of plain 
or tarragon vinegar in a little cup to the 
right. Now begin to add the oil, drop by 
drop, stirring rapidly. After adding the first 
gill, add a tablespoonful at a time, and with 
it a half teaspoonful of the vinegar, and so 



14 MRS. rorer's new salads 

continue adding oil and vinegar until you 
have the desired quantity of dressing, allow- 
ing a tablespoonful of vinegar to every half 
pint of oil used, seasoning with red pepper. 
Depend upon the salad materials rather than 
the dressing for the seasoning. 



Mayonnaise Dressing with Whipped 
Cream 

Where the flavor of oil is not liked, or 
where a large quantity of dressing is needed 
at little expense, after the mayonnaise has 
been made according to the above directions, 
add one pint of cream, whipped to a stiff 
froth, to each quart of oil. Make the dress- 
ing complete, whip the cream, but do not 
mix until serving time. 

Green Mayonnaise 

Make a mayonnaise dressing according 
to the first rule. Chop very fine sufficient 
parsley to make one tablespoonful. Put it in 
a bowl and rub with the back of a spoon until 
it is reduced almost to a paste; add during 



SALAD SAUCES AND DRESSINGS 1 5 

the rubbing four or five drops of alcohol. 
Stir this into the mayonnaise and it is ready 
to use. 

Sauce Tartare 

Make a green mayonnaise, and to each 
gill add one gherkin, a tablespoonful of ca- 
pers, and four olives chopped fine and a half 
teaspoonful of onion juice. Use tarragon 
vinegar in making the mayonnaise. 

Mayonnaise with Aspic 

When mayonnaise dressing is used for 
garnishing, it is, as a rule, pressed through 
a pastry bag containing a star tube. May- 
onnaise alone is not sufficiently stiff to re- 
main firm. That it may be built into any 
form desired, to add to the beauty, rather 
than to the taste of the dish, a small quantity 
of aspic jelly is frequently mixed with it. 
Where recipes call for special decorations, 
have ready the mayonnaise without whipped 
cream. To each gill, or half cup, of mayon- 
naise, add four tablespoonfuls of cold aspic. 
It must be very cold, but not congealed. 
After mixing, stand it aside until the whole 



1 6 MRS. rorer's new salads 

congeals. Then, if desired, a small quantity 
of whipped cream may be stirred in. Use 
quickly when put into the bag, or the heat 
from the hand will soften it. 



Ravigote Sauce 

2 olives 

I tablespoonful of chopped parsley 

I tablespoonful of chopped green tarragon 

I tablespoonful of chives 

I shallot 

y 2 teaspoonful of anchovy sauce 

Yz pint of mayonnaise dressing 

Rub the parsley and tarragon to a pulp, 
add the other ingredients, finely chopped. 
Stir these into the mayonnaise dressing, 
stand on the ice. This sauce is used for 
boiled crabs or crab flakes, served in the 
shells, and sometimes for finely chopped, sea- 
soned lobster, served in the lobster shells. 



Cooked Salad Dressing 

Put the yolks of four eggs, four table- 
spoonfuls of olive oil and four tablespoonfuls 
of water or stock into a bowl ; stand in a pan 
of boiling water and stir constantly until the 



SALAD SAUCES AND DRESSINGS 1 7 

dressing is smooth and thick; take from the 
fire and add a half teaspoonful of salt. Put 
a slice of onion, a bay leaf, a quarter tea- 
spoonful of celery seed and four tablespoon- 
fuls of tarragon vinegar into a saucepan; 
stand this over the fire and evaporate the 
vinegar one half; then add the mixture, a 
few drops at a time, to the dressing; strain, 
cool, and it is ready to use. 

This dressing is especially nice with cold 
boiled fish or with canned salmon, served 
with or without lettuce leaves. 



Sidney Smith's Salad Dressing 

Press one fresh boiled or baked potato 
through a sieve; then rub it with a limber 
knife until perfectly smooth; add to it the 
yolk of one egg, rub thoroughly and then 
add another yolk. Add a half teaspoonful of 
salt and a dash of cayenne. Now add grad- 
ually four tablespoonfuls of olive oil; then 
two teaspoonfuls of vinegar or the same 
quantity of lemon juice, and it is ready for 
use. 

This dressing is greatly improved by just 
a suspicion of onion juice, not more than five 



1 8 MRS. rorer's new salads 

or six drops, rubbed on the plate before 
putting on the potato. This dressing may 
be used in the place of mayonnaise, with cel- 
ery, tomatoes or lettuce. 

Custard Dressing 

Put a gill of cream over the fire in a dou- 
ble boiler. Moisten one tablespoonful of 
cornstarch with a little cold milk, add it to 
the hot cream, stir, and cook until smooth. 
Add hastily the beaten yolks of two eggs. 
Take from the fire, and, when cool, add a 
teaspoonful of tarragon vinegar, a half tea- 
spoonful of salt and a dash of cayenne. 

Milk may be used in the place of cream, 
and a tablespoonful of butter added when 
the mixture is taken from the fire. 



German Salad Dressing 

This dressing is used in certain parts of 
Germany for a salad composed of apples, po- 
tatoes and cold roasted beef. 

Put a half pint of bouillon, or good stock, 
into a saucepan, add a slice of onion, two bay 
leaves, and a little chopped celery tops ; stand 



SALAD SAUCES AND DRESSINGS 19 

over the fire until it reaches boiling point, 
and then stir into it a tablespoonful of arrow- 
root moistened in a little cold bouillon. Cook 
for a moment, strain through a fine sieve, 
and add to it the yolks of four eggs, two ta- 
blespoonfuls of tarragon vinegar and four 
tablespoonfuls of olive oil. Whisk with an 
egg-beater until light, then add a half tea- 
spoonful of salt, a teaspoonful of German 
mustard, and a dash of cayenne ; stand aside 
until perfectly cold. Cut three boiled pota- 
toes into thin slices, add to them one tart 
apple sliced, a half pint of cold roasted beef 
cut into dice, and one small onion cut into 
very thin slices. If at hand, cut sufficient 
celery to make a half pint. Mix together 
and season with a half teaspoonful of salt, a 
tablespoonful of lemon juice and a saltspoon- 
ful of white pepper. Mix with the dressing, 
serve on lettuce leaves and cover with finely- 
chopped parsley. 

This dressing may be used for other mix- 
tures of meat and vegetables. 



20 MRS. RORER'S NEW SALADS 

Cream Dressing 

Put the hard-boiled yolks of two eggs in 
a plate. With a limber knife, rub them 
smooth; add gradually six tablespoonfuls of 
clarified butter or very thick cream; when 
smooth add a tablespoonful of vinegar, a half 
teaspoonful of salt, and a dash of pepper. 

While this is a very homely dressing, not 
nearly so tasty or wholesome as a mayon- 
naise, it may be used in an emergency. It is 
fair on dandelions or wilted sour dock, or 
shredded cabbage. 



A GROUP OF DINNER 
SALADS 

We are not referring here to the highly 
seasoned mixtures of meats, fish and vegeta- 
bles, served with a heavy mayonnaise dress- 
ing. These are foods of another kind; they 
never take the place of a dinner salad, but 
they do furnish an excellent combined meat 
and salad course at luncheon or supper. 
They are also nice to serve for collations, for 
evening affairs and afternoon receptions. If 
the mustard is omitted, and the materials 
lightly and sensibly seasoned, they are palat- 
able, wholesome, easily served and easily 
eaten. 

Salads should not be sour, but where one 
wants a sour meat salad it is better to mari- 
nate the meat by sprinkling it with lemon 
juice or tarragon vinegar several hours be- 
fore mixing it with the dressing. Too much 
vinegar added to a dressing spoils its con- 
sistency and robs it of its best flavor. Too 
much lemon juice or acid in the dinner salad 
destroys the delicate flavor of the combined 
lettuce and oil. 



22 MRS. RORER S NEW SALADS 

All salads may be prepared hours before 
they are served, each ingredient kept sepa- 
rately, and mixed at serving time. 

Asparagus Salad 

Trim neatly one bunch of asparagus ; tie 
the stalks together and stand them in a deep 
kettle of boiling water. Add a teaspoonful 
of salt to each quart of water, cover the ket- 
tle and cook slowly for forty-five minutes. 
By placing the asparagus so that the butts 
only will be in the water the stalks will be 
more evenly cooked. They will fall when 
soft, and the remaining time will be quite 
sufficient for the cooking of the tops. Lift 
the asparagus from the water, drain and 
stand aside to cool. At serving time pour 
over French dressing. 

String Bean Salad 

Select young, tender beans; cut the 
strings from both sides. Then cut each bean 
into three pieces lengthwise, throwing them 
into cold water as soon as cut. When ready 
to cook, cover with boiling salted water. Boil 



A GROUP OF DINNER SALADS 23 

for twenty minutes, and drain; throw them 
into cold water for ten minutes. Then put 
them into boiling unsalted water and cook 
fifteen minutes longer. This is the proper 
method of cooking beans when served as 
a vegetable. A larger quantity may be 
cooked than is needed for the dinner, so that 
a portion may be reserved for salad the next 
day. Drain the beans after they have fin- 
ished cooking; arrange them evenly cross- 
wise on the platter ; sprinkle two tablespoon- 
fuls of vinegar over them and stand away 
until cold. When ready to serve cover with 
French dressing. 

Lima Bean Salad 

Select young lima beans containing a 
small amount of starch, and cook carefully 
in boiling salted water for twenty minutes. 
Drain, throw them on a napkin, and turn 
from side to side until dry and cool. Line a 
salad bowl with lettuce leaves, put the beans 
in the center and stand them in the refrig- 
erator until cold. When ready to serve cover 
with French dressing, and sprinkle over them 
a tablespoonful of finely-chopped mint. 



24 MRS. RORER S NEW SALADS 

French Carrot Salad 

Boil four good-sized fresh carrots ; when 
perfectly tender press through a sieve, add a 
dash of onion, a half teaspoonful of salt and 
a dash of red pepper. Put two level table- 
spoonfuls of gelatin into a saucepan, add a 
clove of garlic, mashed, and a half pint of 
cold stock. Let it stand ten minutes, stir 
over hot water until the gelatin is dissolved ; 
add a half teaspoonful of salt, four table- 
spoonfuls of tarragon vinegar and a dash of 
tabasco. Strain this into the carrots, mix 
thoroughly, add a tablespoonful of tomato 
catsup and turn into tiny round molds to 
harden. Serve on lettuce leaves, with French 
dressing, as an accompaniment to cold plain 
boiled or corned beef. 

Swedish Carrot Salad 

Wash three large carrots, scrape and 
grate them. Stand the pulp on the ice until 
wanted. Chop a half cupful of pecan meats. 
At serving time cover salad plates with a 
few crisp lettuce leaves, mold the grated 
carrot in small pyramids and place one on 
each plate. Put a goodly quantity of the 



A GROUP OF DINNER SALADS 2$ 

nuts around the base of each pyramid, baste 
with French dressing and serve. This is 
one of the daintiest of all salads, and while 
it is a nice dinner salad, it is equally appro- 
priate for a luncheon or afternoon. 

Plain Cucumber Salad 

Pare fresh, crisp cucumbers ; cut into thin 
slices; soak in very cold, clear water one 
hour ; drain, sprinkle plentifully with French 
dressing and serve at once. 

Carrot Salad 

Cut large, perfect carrots into slices. 
Then, with a vegetable cutter, cut into fancy 
shapes. Throw them into unsalted water 
and simmer gently for one hour; drain, and 
when cold, dish on lettuce leaves; pour over 
French dressing and serve. 

German Cucumber Salad 

Pare three good ripe cucumbers, then cut 
them into as thin slices as possible from one 
end to the other, rejecting the seeds. Throw 



26 MRS. RORER'S NEW SALADS 

these strips into ice water and soak them un- 
til they are crisp and curly. Drain the cu- 
cumbers, put them into a salad bowl, cover 
with French dressing, to which you have 
added two tablespoonfuls of thick cream. 
Serve at once. 

Cucumber Jelly 

Pare three good-sized cucumbers, cut 
them into halves, scoop out the seeds and 
grate the cucumber; put this on a sieve to 
drain. Then add a small grated onion, a 
tablespoonful of lemon juice, a half teaspoon- 
ful of salt, and a half saltspoonful of black 
pepper. Put two level tablespoonfuls of 
granulated gelatin into a saucepan, add a 
half cupful of cold water, soak for a half 
hour, then add the cucumber and stand the 
mixture over hot water until the gelatin is 
dissolved. Turn into small molds, or you 
may mold in after-dinner cups. Taste the 
mixture to see if the seasoning is right; if 
not, add two tablespoonfuls of vinegar. 
Serve these on lettuce leaves with French 
dressing. This is a nice accompaniment to 
fish dishes. 



A GROUP OF DINNER SALADS 27 

Cucumber Blocks 

Pare and grate four good-sized cucum- 
bers and drain the pulp on a sieve. When 
dry, turn it into a bowl and add one small 
grated onion, a level tablespoonful of grated 
horseradish, a dash of cayenne, a dash of 
black pepper, a half teaspoonful of salt and 
four tablespoonfuls of tarragon vinegar. Put 
two level tablespoonfuls of gelatin in a sauce- 
pan, add one cupful of cold water, soak for 
ten or fifteen minutes and stir over the fire 
until the gelatin is dissolved. Add the cu- 
cumber mixture and the juice of half a 
lemon. Turn this into a square bread pan 
that has been dipped in cold water ; put it on 
the ice until hard. At serving time cut into 
squares of one inch; heap these squares, 
three or four for each individual, on little 
nests of lettuce leaves on individual plates; 
baste carefully with French dressing and 
serve with planked, broiled or boiled fish. 



28 MRS. RORER'S NEW SALADS 

Beet Salad No. i 

Cut boiled beets into thin slices, and 
arrange in a salad bowl that has been lined 
with lettuce leaves ; cover with French dress- 
ing and serve. 

This salad may be served with mayon- 
naise dressing, cutting the beets into dice. 
Sidney Smith's dressing is also especially 
nice here. 

Beet Salad No. 2 

Chopped cold pickled beets mixed with an 
equal quantity of tender celery cut into small 
pieces, makes a delightful combination. This 
salad may be dished on small breakfast 
plates, and put in the refrigerator until 
wanted. Baste with French dressing after 
it has been brought to the table. 



Cabbage Salad 

Cut a hard head of cabbage into halves, 
and then, with a sharp knife, shred very fine 
the quantity desired. Throw into ice water 
as fast as shredded, and allow it to stand 



A GROUP OF DINNER SALADS 29 

about two hours ; then drain until dry. Turn 
it into the salad bowl, cover with French 
dressing and serve. 

This is a very nice winter salad. 



V^a 



Cauliflower Salad 



ash one head of cauliflower and soak 
in cold water for thirty minutes. Drain, 
throw into a kettle of boiling salted water 
and simmer gently for thirty minutes. The 
cauliflower must not lose its color; boil 
slowly to keep perfectly white. When done, 
take it from the water and break it apart in 
flowerets; place these on a dish, and stand 
aside until very cold. When ready to serve 
arrange on a platter, sprinkle over a little 
chopped parsley and cover with French 
dressing. 

Philadelphia Cooking School Salad 

Pare and chop fine one fresh cucumber, 
and throw it into cold water. Shred suffi- 
cient cabbage to make one pint and throw it 
also into cold water. Peel one good-sized 
tomato, cut it into halves, press out the seeds, 



30 MRS. RORERS NEW SALADS 

and then chop the flesh rather fine. Remove 
the seeds from one sweet pepper, and chop 
it also; mix it with the tomato. Now drain 
the cucumbers and dry them. Drain and 
shake the cabbage. Put into the salad bowl 
a layer of cabbage, then a layer of cucumber, 
then tomato and pepper, then a few drops of 
onion juice, another layer of cabbage, and so 
continue until you have used all the mate- 
rials. Cover with French dressing, to which 
has been added a teaspoonful of onion juice, 
and serve at once. 

Celery Salad 

Wash and cut the white celery into slices. 
Dry it on a towel, turning from side to side 
until dry. Dish it in a salad bowl, and at 
serving time, cover with French dressing. 

It is greatly improved by having ten 
drops of Worcestershire sauce added to the 
dressing. 

A Dainty Spring Celery Salad 

Cut crisp celery into four-inch lengths, 
then shred it the long way. Chop a Ber- 
muda onion very fine. Line your salad bowl 



A GROUP OF DINNER SALADS 3 1 

with crisp cress, put in the celery and onion, 
cover the top with thin slices of hard-boiled 
eggs, pour over a well-made French dressing 
and serve. This is a nice salad for supper 
with steak. 



The Count's Celery Salad 

6 tablespoonfuls of oil 

3 grape fruit 

2 heads of celery 

]/ 2 can of mushrooms 

1 lemon 

Yz teaspoonful of salt 

2 tablespoonfuls of sherry 
1 saltspoonful of pepper 

Cut the grape fruit into halves, remove 
each carpel with a sharp knife, keeping it as 
whole as possible. Clean out the shells, scal- 
lop, or point them at the rim, and stand them 
on a mat, on a pretty plate. Slice the mush- 
rooms very fine. Cut the white tender por- 
tion of the celery into two-inch lengths, and 
then cut it down into thin shreds lengthwise. 
Mix these with the grape fruit, and fill the 
shells. Put the salt, pepper and oil in a bowl 
with a small piece of ice ; stir until the salt is 



32 MRS. RORER S NEW SALADS 

dissolved, add the sherry and lemon juice, 
beat until mixed, baste it over the salad in 
the cups, and send at once to the table. 



My Lady's Salad 

6 tomatoes 

I pineapple 

I head of celery 

y 2 pint of mayonnaise dressing 

Peel the tomatoes and cut them into 
halves; remove the seeds and core. Pare 
the pineapple, take out the eyes, cut it into 
slices of a half inch, and then cut these slices 
into squares of a half inch, rejecting the core. 
Cut the white portion of the celery the same 
size, and mix the two. Put each half of 
tomato on little nests of lettuce leaves, heap 
on top the pineapple and celery, cover with 
mayonnaise, dust with a little chopped pi- 
miento or parsley and send to the table. 



A GROUP OF DINNER SALADS 33 

Salad Milanaise 

I carrot 
1 turnip 
y 2 can of mushrooms 
1 chicken's white meat 
1 teaspootiful of anchovy 
8 tablespoonfuls of oil 

1 root of celery, or a small can of asparagus tips 

2 tablespoonfuls of vinegar 
1 teaspoonful of salt 

1 dash of pepper 

Cut the carrots into dice, or scoop them, 
with a vegetable scoop, into balls, cook them 
and the turnips until they are tender; drain 
and cool. Cover the bottom of the salad 
bowl with lettuce leaves. Slice the mush- 
rooms, and cut the chicken into dice. Put a 
layer of chicken, mushrooms, carrots, tur- 
nips, chicken, and so on, until you have used 
the ingredients. Cover the top with shred- 
ded, crisp celery, or the asparagus tips. 
Stand this aside until wanted. Have it 
brought to the table just as it is. Make the 
French dressing, adding the anchovy sauce ; 
pour it over, toss and serve. 



34 M RS. rorer's new salads 

Anchovy Salad 

Four bottled anchovies and four pickled 
anchovies. Wash them both carefully in salt 
water, and let them stand in cold water for 
a half hour. Cover the bottom of your salad 
dish with crisp lettuce leaves. If you use 
Romaine, cut it into shreds with a sharp 
knife. Arrange the anchovies over the let- 
tuce, garnish with hard-boiled eggs, cut into 
quarters, and put over six or seven table- 
spoonfuls of mayonnaise dressing. Cover 
this with capers ; put here and there a ripe or 
a stoned olive, and around the edge finely 
chopped pickled beets. Mix at serving time. 



Celeriac Salad 

Celeriac is to be found in the market at 
certain seasons ; it looks like a huge root with 
celery leaves. Wash the roots thoroughly, 
throw them into boiling salted water, boil 
for thirty minutes. Drain, peel and cut into 
thin slices; stand these on the ice until serv- 
ing time. Boil two medium-sized potatoes 
until tender, cut them into slices, sprinkle 
over a little French dressing and stand them 



A GROUP OF DINNER SALADS 35 

aside. At serving time put the potatoes into 
a salad bowl, put on top the celeriac, dust 
lightly with chopped parsley or chives and 
send to the table. Make a French dressing, 
pour it over the salad, toss with a fork and 
serve, without any other garnishing. 

Avocada Salad (Alligator Pear) 

This is one of the nicest of all the dinner 
salads, and now that we are having avocadas 
grown in our own country, they are cheap 
and accessible. Select them a little soft and 
with a rattling stone when you are shaking 
the pear. Put them on the ice. At serving 
time cut them into halves, remove the stone 
and brown skin, sink the pear down into a 
plate of cracked ice and place them at the 
table. Make a French dressing, having it 
very cold. Pass the dressing, allowing each 
person to help himself to two or three table- 
spoonfuls, which will be poured into the pear. 
Eat it with a spoon as you would a cantaloup. 



36 MRS. RORER'S NEW SALADS 

Sailor's Butter Salad 

Allow two good-sized avocadas for each 
six people. Cut them into halves, remove 
the seed and brown skin, and then turn the 
outside skin from the flesh. By turning it 
wrong side out you can peel it off nicely. 
With a silver fork mash or chop the avo- 
cadas and pour over four tablespoonfuls of 
olive oil; add a half teaspoonful of salt, a 
drop of "hot sauce" or a dash of cayenne and 
a tablespoonful of lemon or lime juice; mix 
thoroughly. Put two tablespoonfuls of this 
mixture into a little nest of crisp lettuce 
leaves and send to the table. Pass with this 
toasted cassava wafers or French bread. 

Avocada and Grape Fruit Salad 

This is a salad that is used frequently in 
the northern part of South America. Peel 
one ripe avocada, cut the flesh into cubes of 
a half inch, put these in a bowl and add the 
carpels from two grape fruit. 

Peel the grape fruit ; remove all the white 
skin, and with a sharp knife take out the car- 
pels. Add to this mixture two tablespoon- 
fuls of olive oil, a dash of lime or lemon juice, 



A GROUP OF DINNER SALADS $7 

a half teaspoonful of salt and a dash of cay- 
enne. Serve on crisp lettuce leaves. This 
is one of the nicest of the dinner salads. 



Jerusalem Artichoke Salad 

Scrape and boil a half dozen Jerusalem 
artichokes; they should be crisp, not soft; 
drain and stand aside to cool. At serving 
time line a salad bowl with crisp lettuce 
leaves, put the artichokes in the center, 
sprinkle over a tablespoonful of finely chop- 
ped celery, another of finely chopped chives, 
or a tablespoonful of onion juice. Dress with 
French dressing, toss and serve. 

Italian Salad 

4 large oranges 
4 hearts of lettuce 
6 tablespoonfuls of oil 

The juice of one lemon 
y 2 teaspoonful of salt 
i dash of pepper 

Put the salt, pepper and oil in a soup dish 
or bowl, add a small piece of ice, and stir 
until the salt is dissolved. Remove the ice, 
add the lemon juice, and beat for at least 



38 MRS. RORER'S NEW SALADS 

two minutes, until the dressing is thick and 
creamy. Remove the rind and all the white 
pith from the oranges, and with a sharp 
knife cut out the flesh of each carpel, keeping 
them whole. Arrange these on the lettuce 
hearts, pour over the French dressing, and 
send at once to the table. 

Louise Salad 

Cut large white grapes into halves and 
remove the seeds. Peel a large grape fruit, 
take off the white rind, and with a sharp 
knife remove the fleshy part in perfect car- 
pels. Blanch and chop fine a quarter of a 
pound of Jordan almonds. At serving time 
line your salad bowl with crisp lettuce leaves, 
mix the grapes, grape fruit and nuts, pour 
over a French dressing, toss and serve. This 
is very nice to serve with a game course, or 
it may be served alone as a salad course. 

Knickerbocker Salad 

Chop one sweet Spanish pepper rather 
fine; mix it with the fruit from two grape 
fruits. Line a flat dish with crisp Romaine, 



i A GROUP OF DINNER SALADS 39 

put in the grape fruit and Spanish pepper, 
dust it lightly with salt and pepper, pour 
over four tablespoonfuls of oil, toss and 
serve. 

Belgian Endive (Batavia) Salad 

This variety of endive is coming to us 
now in large quantities, and is comparatively 
cheap, even at fifty cents a pound. There is 
no waste ; every piece is edible. It should be 
thrown at once into cold water, and when 
crisp divide it into leaflets ; serve these leaf- 
lets whole, on a breakfast plate. Pass with 
it a well-made French dressing. 

For luncheon or supper one may pass 
mayonnaise, but for dinner French dressing 
is preferable. 

The Ideal Salad 

Cut a half pound of the imported endive 
into pieces one inch long; soak them in cold 
water until very crisp ; dry in a colander and 
put them in a bag on the ice until they are 
dry and cold. At serving time put this into 
the salad bowl and cover over the pulp 
from two large grape fruit. Mix carefully 



40 MRS. rorer's new salads 

with a fork, put over four tablespoonfuls of 
olive oil, mix again, and while you are mix- 
ing, dust lightly with salt. Put a drop of 
tabasco in a tablespoonful of tarragon vin- 
egar and put this over at the last. Serve 
immediately, without any other garnishing. 

A Bermuda Salad 

Peel and cut into halves six Bermuda 
onions; put a bit of butter in the center of 
each, stand them in a baking pan, bake until 
soft, but whole, and stand aside to cool. At 
serving time line your salad bowl with crisp 
lettuce leaves, stand in the center the baked 
onions, cover each with a boneless sardine, 
cover the whole with finely-chopped hard- 
boiled egg, pour over a French dressing, toss 
and serve. 

Gascony Salad 

This is made from the Batavia or im- 
ported endive. Have it brought to the table 
cold and crisp in a salad bowl. Make a 
French dressing by putting into a plate a 
teaspoonful of anchovy paste, a saltspoonful 
of celery seed, a mashed clove of garlic, a 



A GROUP OF DINNER SALADS 4 1 

half teaspoonful of salt and a dash of pepper. 
Add six tablespoonfuls of oil and a piece of 
ice the size of an egg; beat until thoroughly 
smooth and well mixed, add a tablespoonful 
of tarragon vinegar, beat again for a mo- 
ment, remove the ice and pour the dressing 
over the endive ; toss and serve. 

Indian Pepper Salad 

Six skinned green peppers, chopped very 
fine, mixed with one chopped Bermuda onion. 
Slice one ounce of candied ginger, mix with 
the other ingredients, dust with salt and 
pepper, cover with French dressing and serve 
on lettuce leaves. 

Water Cress Salad 

Wash, shake until dry, and serve with 
French dressing. 

Water Cress Salad with Cheese Balls 

Wash fresh full-grown water cress, shake 
it dry and put it in a bag on the ice until 
crisp. Mash one neufchatel cheese, add to it 



42 MRS. RORER S NEW SALADS 

two tablespoonfuls of grated parmesan, a 
dash of red pepper, a saltspoonf ul of paprika, 
two tablespoonfuls of melted butter and a 
half teaspoonful of salt. Form this into 
balls the size of an English walnut. At serv- 
ing time arrange the cress in a shallow salad 
bowl, put the cheese balls over the top, baste 
with French dressing and serve. Pass with 
this salad crisp wafers or toasted bread 
fingers. 

Garden Cress Salad 

Wash the garden cress through several 
cold waters, and put it in a bag to drain. At 
serving time shave the cress with a sharp 
knife. Shave an equal quantity of crisp 
green lettuce leaves. Put this loosely in a 
salad bowl, toss lightly with a fork and serve 
with French dressing. 



Mountain Cabbage Salad 

This is made from the inside crisp por- 
tion of a palm tree, that is, the new tender 
growth. Chop it, put it in a cloth and on 



A GROUP OF DINNER SALADS 43 

ice until very cold, baste with French dress- 
ing, mix and serve. It is one of the most 
delicious of all salads. 



Frozen Tomato Salad 

Add to a one-quart can of tomatoes a 
half box of gelatin, one sliced onion, a tea- 
spoonful of salt, the juice of half a lemon and 
a half teaspoonful of paprika; stand aside a 
half hour then bring to boiling point and 
strain. When perfectly cold, put this into a 
freezer and freeze the same as you would 
water ice or sherbet. Make a French dress- 
ing and stand it on the ice until very cold. 
At serving time arrange a nest of crisp salad 
leaves on small breakfast plates, place a little 
mound of the frozen salad in the center, put 
a little French dressing over the leaves and 
send at once to the table. 



Tomato and Celery Salad 

Peel six solid tomatoes; cut off the stem 
ends and remove the seeds. Chop sufficient 
celery to make a half pint. Put the celery in 



44 MRS. rorer's new salads 

the tomatoes, and arrange them on little 
nests of lettuce leaves. Pour over each two 
tablespoonfuls of French dressing and serve. 



French Combination Salad 

6 nice tomatoes 

2 fresh cucumbers 

i onion 

y 2 teaspoonful of salt 

i saltspoonful of black pepper 

^2 teaspoonful of paprika 

Peel the tomatoes and stand them aside 
to cool. Grate the cucumbers and onion, 
mix the two together and put them on a sieve 
to drain; then add the salt, pepper and pap- 
rika. At serving time cut the tomatoes 
into slices an inch thick, put them flat on 
crisp lettuce leaves, put a tablespoonful of 
the cucumber mixture in the center of each 
slice of tomato, baste with French dressing 
and serve. This salad is frequently made 
from very small tomatoes peeled and scooped 
out, the cucumber mixture put inside; turn 
the tomato upside down on a nest of lettuce 
leaves and serve with French dressing. 



A GROUP OF DINNER SALADS 45 

Chicory Salad 

This may be washed, made crisp in cold 
water, dried and served with French dress- 
ing. 

Escarole and endive are used in the same 
way. Coming in the winter, they take the 
place of lettuce and make the nicest of dinner 
salads. 

Italian salad dressing is especially nice 
with all these green salads. 

Nut Salad 

This salad is exceedingly nice to serve 
with roasted wild or tame duck, or with a 
game course. 

Shell a half pint of English walnuts, 
keeping the kernels in perfect halves, if pos- 
sible. Cover with boiling water, boil for five 
minutes and then blanch, removing the skin 
carefully from all the little crevices. Put the 
walnuts into a saucepan ; cover with a pint of 
stock; add a bay leaf, two tablespoonfuls of 
chopped onion, a tablespoonful of chopped 
carrot and a sprig of parsley. Simmer 
gently for twenty minutes and drain; stand 



46 MRS. rorer's new salads 

away until cold. Chop fine one truffle 
and twelve mushrooms. When ready to 
serve, line the salad bowl with lettuce or 
chickory, cut an orange into halves and 
scoop out the pulp. Put this pulp over the 
lettuce leaves, then a sprinkling of truffles 
and mushrooms, then the walnut kernels, and 
then the remaining mushrooms and truffles. 
Send to the table with French dressing ; mix 
and serve. 

Orange Salad 

This salad should be served with the 
game course. 

Line the salad bowl with crisp lettuce 
leaves, and put over them the pulp from three 
good-sized oranges. Rub the bowl in which 
the French dressing is mixed with a clove of 
garlic. Pour the dressing over the salad and 
serve at once. 



Grape Fruit Salad 

This is made the same as "Orange Salad," 
using one grape fruit to each four persons. 



A GROUP OF DINNER SALADS 47 

Macedoine Salad 

A jar of macedoine, already cooked, may 
be purchased for this salad; or turnips, car- 
rots, sweet and white potatoes may be cooked 
separately, mixed together and then mixed 
with a few string beans or peas. Serve on 
lettuce leaves and cover with French dress- 
ing. 

Macedoine Salad in Turnip Cups 

This is one of the most sightly of all the 
dinner salads. Purchase a jar of macedoine, 
turn out the contents, drain and stand in the 
refrigerator until cold. Select six small, 
sound turnips. Pare them and cut off the 
root end so that they will stand evenly ; then 
cut a slice from the stem end, and with a 
potato scoop, scoop out the inside, leaving the 
turnip in the form of a cup, with a wall about 
a half inch thick. Throw these cups into un- 
salted boiling water. Pull the saucepan to 
the back of the stove where they cannot boil, 
but will remain at boiling point for thirty 
minutes until tender; then drain and stand 
them away to cool. At serving time arrange 
each cup on a little nest of lettuce leaves. 



48 MRS. RORER'S NEW SALADS 

Fill them with the macedoine, cover with 
French dressing and send to the table. 

The "chokes" from the French artichokes 
may be used in place of turnips. 



Russian Salad (Simple) 

Line a salad bowl with crisp lettuce 
leaves. Put over them one or two tomatoes 
which have been peeled and chopped rather 
fine. Cover with French dressing and serve. 



Spinach Salad 

This is exceedingly nice to serve with a 
salmi of rabbit or with roasted duck. Wash 
two quarts of spinach and remove the leaves 
from the stems. Throw these leaves into a 
large kettle, stand over the fire, shake and 
toss them for ten minutes until they are thor- 
oughly wilted, then drain dry and chop fine. 
Pack into small dariole molds or egg cups, 
and stand in the refrigerator. Cut three or 
four white turnips into slices, and, with a 
round cake cutter, stamp them out into 
rounds about two inches in diameter. Stamp 



A GROUP OF DINNER SALADS 49 

some slices of cold boiled tongue at least a 
half inch larger. When ready to serve make 
little nests of the lettuce leaves on a platter. 
In the center of each put the round of tongue, 
on top of this the turnip and turn the little 
cups of spinach in the center. Make a may- 
onnaise dressing unusually stiff by adding 
aspic, as directed in "Mayonnaise with 
Aspic." Place this in a pastry bag contain- 
ing a star tube ; press around the base of the 
molds and put just a little on top as a cap. 
Serve at once. 



LUNCHEON, SUPPER 
AND RECEPTION SALADS 

Salads with Mayonnaise Dressing 

These salads should be served either for 
lunch or supper, or for a cold collation. 
There are times when a salad with mayon- 
naise dressing may be served for dinner. 
The salad portion under such circumstances 
should be very light, either tomato, celery or 
lettuce. 

Chicken Salad 

The chicken should be especially boiled 
for salad and carefully seasoned while boil- 
ing. Put it into a kettle of boiling water, 
add a chopped onion, a tablespoonful of chop- 
ped carrot, two bay leaves, a teaspoonful of 
whole pepper corns, and a half teaspoonful 
of celery seed. Allow the chicken to boil 
rapidly for five minutes, then put it on the 
back part of the stove, where the water will 
be kept at 180 Fahr. until the chicken is 
tender. This will make the dark meat as 



LUNCHEON, SUPPER AND RECEPTION 5 1 

white as the white. Remove the chicken, 
and when cold, take the flesh in large pieces, 
from the bones, rejecting all fat and skin. 
Cut the meat into dice, measure it ; and then 
cut into the same sized pieces sufficient celery 
to make two-thirds the quantity. If the salad 
is not to be served immediately, keep the 
chicken and celery apart until serving time. 
Sprinkle a tablespoonful of lemon juice over 
the chicken before standing it away. Make 
a good stiff mayonnaise dressing ; add whip- 
ped cream or use plain, as preferred. At 
serving time garnish the salad bowl with let- 
tuce leaves; mix the chicken and celery to- 
gether. To each quart add a teaspoonful of 
salt, a half teaspoonful of pepper, and suffi- 
cient mayonnaise dressing to cover every 
piece. Mix thoroughly and turn into the 
salad bowl on the lettuce leaves; put over a 
little extra dressing, garnish the center with 
the hearts of the lettuce and sprinkle over a 
tablespoonful of capers which have been 
drained dry. Garnish with olives and celery 
tips. 



52 MRS. R0RER S NEW SALADS 

Chicken and Almond Salad 

This is made the same as the Chicken 
Salad, boiling the chicken as directed in 
"Chicken Salad," cutting the celery, and mix- 
ing with each pint of chicken blocks a quarter 
pound of almonds that have been blanched 
and cut into quarters. 

Mrs. Rorer's Chicken Salad 

Boil the chicken as directed in "Chicken 
Salad." Parboil a pair of sweetbreads. Cut 
into good-sized pieces sufficient celery to 
make the same quantity as. of chicken. 
Blanch a half pound of English walnuts and 
cook for twenty minutes in stock. Blanch a 
half pound of almonds and chop them rather 
fine. At serving time line a platter with 
crisp lettuce leaves. Mix the chicken, celery, 
sweetbreads, almonds and walnuts, to each 
quart allowing a teaspoonful of salt, a tea- 
spoonful of Worcestershire sauce, a quarter 
teaspoonful of paprika. Mix thoroughly, 
rubbing first the fork with a clove of garlic. 
In the center of the salad bowl under the let- 
tuce leaves put three slices of onion. These 



LUNCHEON, SUPPER AND RECEPTION 53 

are simply to be used as flavoring - and not to 
be served with the salad. Now mix with the 
salad sufficient mayonnaise dressing to cover 
each piece, and heap it on top of the lettuce 
leaves. Put a little more dressing over the 
top, and sprinkle over one truffle chopped 
fine. Have blanched and chopped two ounces 
of pistachio nuts; sprinkle these over with 
the truffles and serve at once. 

This may also be served in little paper 
cases, the tops garnished with mayonnaise 
and aspic, pistachio nuts and truffles. 

Cream of Chicken Salad 

Take the white meat from one boiled 
chicken, chop it very fine, then rub to a pow- 
der. As the meat is put through the chop- 
ping machine, chop also twelve blanched and 
dried almonds. Add to this a teaspoonful of 
salt, a half teaspoonful of paprika, a tea- 
spoonful of onion juice and four tablespoon- 
fuls of thick mayonnaise dressing. Mix, add 
two tablespoonfuls of lemon juice and a gill 
of aspic. Mix again and stand aside until 
the mixture begins to congeal. Then stir in 
hastily a gill of cream that has been whipped 



54 MRS. RORER S NEW SALADS 

to a stiff froth. Turn this into a border 
mold and stand away for at least two hours 
to harden. When ready to serve cover a flat 
dish with crisp lettuce leaves, dip the mold 
quickly into boiling water, turn the cream 
salad out on the lettuce leaves. Cut suffi- 
cient celery to make a pint, mix it with plain 
mayonnaise dressing and heap in the center 
of the mold. Put a half pint of mayonnaise 
dressing into a pastry bag and with a star 
tube garnish the top of the cream jelly and 
serve at once. 

This may be made into individual molds, 
or it may be served in paper cases, forcing 
the mayonnaise over the top through a star 
tube. 

Cream of Tongue Salad 

Chop a half pound of cold, cooked, salt 
beef's tongue. Add to it a gill of aspic jelly, 
a tablespoonful of lemon juice and a salt- 
spoonful of white pepper. Mix, add six 
mushrooms chopped fine, and, if desired, one 
truffle. When this begins to stiffen stir in a 
half pint of good cream which has been 
whipped to a stiff froth, and turn the mix- 
ture into a square pan to harden. Make it 



LUNCHEON, SUPPER AND RECEPTION 55 

smooth and not over one inch in thickness. 
When cold cut into diamond-shaped pieces 
and arrange around a mound of mayonnaise 
of celery; or, cut into rounds and place on 
rounds of plain aspic which have been cooled 
in a flat pan. Stand in nests of lettuce 
leaves, and garnish with mayonnaise pressed 
through a star tube. 

Sweetbread Salad 

Select a nice pair of calf's sweetbreads, 
wash them in cold water, throw them into 
boiling water, and add a teaspoonful of salt, 
a slice of onion, a sprig of celery and a bay 
leaf. Cover the saucepan and simmer gently 
for half an hour. Lift the sweetbreads, 
throw them at once into cold water. When 
cold pick them apart, rejecting all the mem- 
brane, and stand them away until wanted. 
When ready to serve rub a clove of garlic 
into a two-inch square crust of bread, and 
put it on the bottom of the salad bowl; ar- 
range over it the lettuce leaves. Mix the 
sweetbreads with mayonnaise dressing, heap 
them on top of the lettuce leaves and serve 
at once. 



56 MRS. RORER'S NEW SALADS 

If this salad is served on a round or flat 
dish it may be garnished with pitted olives 
and truffles, or it may be garnished with 
pitted olives stuffed with mushrooms. A 
very pretty garnish is a row of chopped 
mushrooms, then a little row of finely-chop- 
ped parsley and chopped truffles sprinkled 
over the center. 



Sweetbread and Almond Salad 

Parboil the sweetbreads as directed in 
"Sweetbread Salad." Take them apart and 
stand them aside to cool. Blanch twenty- 
four almonds and put them in the oven until 
they are thoroughly dry, then chop rather 
fine. When ready to serve the salad cover a 
dish with crisp lettuce leaves, mix the al- 
monds with the sweetbreads, add a half tea- 
spoonful of salt, a dash of paprika, a table- 
spoonful of Worcestershire sauce, and mix 
thoroughly. Now stir in a good stiff may- 
onnaise dressing, arrange on the lettuce 
leaves and serve at once. 



LUNCHEON, SUPPER AND RECEPTION 57 

Lobster Salad 

Cut the meat from one cold boiled lobster 
into squares of one inch. Season with salt, 
pepper and lemon juice, mix with mayon- 
naise dressing and serve on lettuce leaves. 
It may be served on a round dish or in a 
salad bowl, or it may be arranged in the 
shell of the lobster rather hidden by the 
green. 

Shrimp Salad 

This is made by mixing canned or cooked 
shrimps with mayonnaise dressing, having 
first seasoned them with lemon juice, salt 
and pepper. 

Crab Salad 

Boil twelve good-sized hard crabs; pick 
out the meat and clean carefully seven of the 
nicest shells. At serving time garnish indi- 
vidual plates with lettuce leaves, arranging 
shells on the leaves. Season the meat with 
a teaspoonful of salt, a quarter teaspoonful 
of paprika and a tablespoonful of lemon 
juice. Mix with it a half cup of mayonnaise 



58 MRS. RORER'S NEW SALADS 

dressing, and heap into the crab shells, put- 
ting over each another teaspoonful of may- 
onnaise dressing, and dust thickly with a 
mixture of chopped olives, parsley and ca- 
pers ; send at once to the table. 



Salmon Salad 

This may be made from fresh or canned 
salmon. If you use fresh salmon boil it and 
pick it apart, rejecting the skin and bones. 
Arrange the bits on lettuce leaves, cover 
with mayonnaise dressing and serve. 

Canned salmon must be turned from the 
can, picked apart ; the oil, skin and bones re- 
jected. Arrange the pieces on lettuce leaves 
with mayonnaise dressing and serve. All 
fish salads are better if the fish is marinated 
with a little lemon juice an hour before serv- 
ing time. 

Shad Roe Salad 

Wash a shad roe, throw it into boiling 
water, add a teaspoonful of salt, and stand 
the saucepan where it cannot possibly boil 
for at least twenty minutes. 



LUNCHEON, SUPPER AND RECEPTION 59 

Oyster Salad 

Select small, plump oysters. Boil them 
in their own liquor until the gills are curled, 
then drain dry. This liquor may be used for 
soup. Sprinkle over the oysters two table- 
spoonfuls of white wine vinegar, dust over 
them a half teaspoonful of paprika and stand 
away on the ice. When ready to serve have 
a small jar of pickled oyster crabs and suffi- 
cient cut white celery to measure one pint to 
each twenty-five oysters. Have made a half 
pint of good mayonnaise dressing. Line a 
flat dish with lettuce, under which you have 
put a clove of garlic. Arrange the oysters 
in the center of the dish. Mix with the 
celery a little of the mayonnaise and put it 
around the oysters. Cover the oysters 
thickly with mayonnaise and put on top the 
drained oyster crabs. Sprinkle over the cel- 
ery a little finely chopped chervil or parsley 
and send immediately to the table. 

A plain oyster salad may be made by 
mixing the pickled oysters with mayonnaise 
dressing. They must be served immediately 
after the mixing. 



6o * MRS. rorer's new salads 

Mayonnaise of Duck 

Steam a nice tame duck until tender. 
When cold remove the skin. Cut the meat 
into pieces about a half inch square and mix 
with it half the quantity of celery. Season 
with a teaspoonful of salt, a half teaspoonful 
of paprika, and mix with it a half pint of 
thick mayonnaise. Turn into a salad bowl 
and garnish with olives and celery tops. 
Serve at once. 

Mayonnaise of Chicken 

This is the most elegant of all supper 
salads. Allow the white meat from one good- 
sized chicken to each four people. Boil the 
chickens carefully, and when cold remove the 
skin. Take each half of the breast off in a 
solid piece; split it into halves lengthwise. 
At serving time have ready a good-sized 
bowl of mayonnaise dressing, to which you 
have added a half pint of cream, whipped to 
a stiff froth. Dip each piece in the mayon- 
naise, arrange them neatly on a platter, gar- 
nish the dish with hearts of lettuce and send 
at once to the table. Each piece of chicken 
may be garnished with just a speck of chop- 



LUNCHEON, SUPPER AND RECEPTION 6 1 

ped parsley, or if expense is not to be consid- 
ered, a half teaspoonful of finely-chopped 
truffle 

Aspic 

Cover a half box of gelatin with a half 
cup of cold water and soak twenty minutes. 
Put into a saucepan a tablespoonful of chop- 
ped carrot, the same of onion, a quarter tea- 
spoonful of celery seed, two bay leaves, a 
chipping of lemon rind, a half teaspoonful of 
whole pepper corns, and cover with one pint 
of cold water. Bring to boiling point and 
boil five minutes. Then add a half teaspoon- 
ful of beef extract and the gelatin. Mix and 
strain. Beat the whites of two eggs lightly, 
stir them in the aspic, add the juice of one 
lemon and bring to a good boil. Allow it to 
stand a moment, and strain through two 
thicknesses of cheese cloth which has been 
wrung from cold water. Add a teaspoonful 
of salt, and it is ready to cool. 

Chicken in Aspic No. i 

Remove the white meat from one boiled 
chicken and cut it into blocks. Line a mold 
with clear aspic. Have the lining about a 



62 MRS. RORER'S NEW SALADS 

quarter inch in thickness. The bottom of 
the mold may be garnished with truffles, 
mushrooms or bits of green pepper. As 
soon as the jelly is hard and set, fill the 
mold with the blocks of chicken that have 
been nicely seasoned. Pour over sufficient 
aspic to fill the spaces and stand away for at 
least two hours. When ready to serve gar- 
nish a round dish with lettuce leaves and 
turn the aspic into the center. Cut little red 
radishes into tulips, arrange them around the 
base of the mold and send it to the table with 
a good-sized boat of either plain mayonnaise 
or sauce tartar. 

Chicken in Aspic No. 2 

Cut cold boiled chicken into dice ; add an 
equal quantity of crisp celery cut into pieces 
of the same size ; stand these on the ice until 
wanted. At molding time add first a table- 
spoonful of lemon juice, mix, add a level tea- 
spoonful of salt, a dash of cayenne and a 
saltspoonful of white pepper. Put one sliced 
onion, a chopped carrot and a bay leaf into 
a saucepan with a pint of water; bring to 
a boil, simmer gently ten minutes; add a 



LUNCHEON, SUPPER AND RECEPTION 63 

teaspoonful of beef extract and two table- 
spoonfuls of gelatin that have been soaked 
in a little cold water for a half hour. Strain 
through two thicknesses of cheese cloth. 
If this is not perfectly clear, add the white 
of an egg, slightly beaten, the juice of a 
half lemon; bring to a boil, boil rapidly 
five minutes and strain through flannel. 
Moisten a plain or border mold in cold water ; 
arrange the chicken and celery neatly in the 
mold, pour over the aspic, which must be 
cold, but not thick, and stand on the ice until 
wanted. At serving time plunge the mold 
quickly into boiling water, turn out the salad, 
garnish with crisp, bleached lettuce leaves 
and serve with a boat of mayonnaise dress- 
ing. 

Molded Lobster Salad 

Two three-pound boiled lobsters. Re- 
move the flesh, using only solid part ; cut this 
into pieces an inch square. Dust the lobster 
with salt and pepper, squeeze over the juice 
of a lemon and stand aside while you prepare 
the jelly. Put one box of gelatin in a sauce- 
pan, add a half cupful of water, soak a half 
hour, then add three cupfuls of good clear 



64 MRS. RORER'S NEW SALADS 

consomme, or you may stir two teaspoonfuls 
of beef extract in the same amount of water. 
Stir until the gelatin is dissolved, add a pal- 
atable seasoning of salt and pepper, and the 
juice of a lemon. Put the lobster into a 
fancy mold, or into a garnished boned 
chicken mold, pour over the jelly and stand 
aside for several hours to harden. At serv- 
ing time plunge the mold into hot water, 
turn the contents on to a platter, garnish 
with crisp chicory or hearts of lettuce and 
serve with mayonnaise dressing. 

Shrimps may be used in the same way. 

Tongue in Aspic 

Chop a half pound of cold boiled tongue 
rather fine ; add a half teaspoonf ul of paprika, 
a tablespoonful of lemon juice, one truffle 
chopped fine, a teaspoonful of mushroom cat- 
sup and four tablespoonfuls of aspic. Allow 
this to stand until it begins to stiffen, then 
form it into a ball. Put a very little aspic in 
the bottom of a plain round or bomb mold, 
or a small bowl may be used. Then garnish 
the bottom with truffles, or bits of green 
pepper, or both. Pour over a little' more 



■ 



LUNCHEON, SUPPER AND RECEPTION 65 

aspic to hold the garnishing. Put the ball 
of tongue right in the center of the mold, 
pour over sufficient cold aspic to fill the mold, 
giving the ball the shape of the mold; the 
space around should not be over half an inch, 
and filled with aspic. Stand away over night. 
When ready to serve turn out on a bed of 
cress. Cut small red radishes into slices 
without paring. If convenient, cut a small 
cucumber into slices without paring. Ar- 
range these, over-lapping each other alter- 
nately, around the base of the mold. Send 
it to the table with a dish of sauce tartar. 

Shred-like strips of lettuce, arranged in- 
side the mold make an exceedingly pretty 
garnish. These strips are held with a little 
melted aspic. The aspic must be used cold 
but not congealed. Ham may be substituted 
for tongue, or chicken, or even beef may be 
used. 

Sardines in Aspic 

Open one box of sardines and skin them. 
Make a pint of aspic and pour a layer about 
a quarter inch thick in the bottom of a bor- 
der mold. Stand aside to harden. When 
hard arrange on it, daintily, a layer of sar- 



66 MRS. rorer's new salads 

dines, sprinkle over a little finely-cut cress 
with more jelly, which must be cold but not 
congealed. When hard, put in another layer 
of sardines, and fill the mold with jelly. 
Stand aside to harden. Serve with mayon- 
naise of celery in the center. Garnish with 
lettuce and serve. 

White Aspic 

Cover a quarter box of gelatin with a 
quarter cup of cold water ; soak a half hour. 
Put in a saucepan one tablespoonful of 
washed butter and one of flour ; mix and add 
a half pint of milk. Stir until boiling, and 
add a half teaspoonful of salt, a dash of white 
pepper, a teaspoonful of onion juice and the 
gelatin. Stir and strain. This is used as a 
garnish for meat salads. 

Tomato Aspic 

This is an exceedingly pretty and palata- 
ble winter salad, either for lunch, dinner or 
for a collation. 

Cover a half box of gelatin with a half 
cup of cold water ; soak a half hour. Put in 



LUNCHEON, SUPPER AND RECEPTION 67 

a saucepan a pint of strained tomatoes, add a 
stick of celery, two bay leaves, one slice of 
onion. Bring to boiling point, add the gela- 
tin and strain through a sieve; add a tea- 
spoonful of salt, a tablespoonful of lemon 
juice, the same of tarragon vinegar and a 
half teaspoonful of paprika. Turn in small 
tomato or round molds and stand aside to 
harden. Serve on lettuce leaves with may- 
onnaise dressing. 



Mutton in White Aspic 

Bone a rack of mutton and trim off the 
fat. Tie in shape and put in a kettle of boil- 
ing water; add a bit of celery and four bay 
leaves. Boil rapidly for five minutes, then 
simmer gently for one hour. Take out and 
cool, and when cold cut into slices; cut the 
lean meat from each slice into rounds and 
season with salt and white pepper. Have 
ready some white aspic, cool but not stiff; 
dip in each round of meat and lay aside to 
harden. At serving time heap in the center 
of a round chop dish a mound of mayonnaise 
of fringed or plain celery. Arrange the 



68 MRS. rorer's new salads 

rounds of mutton at the base, and serve. 
The light tops of the celery may be used as 
a garnish. 

Pieces of chicken or filets of birds may be 
served the same. Both chicken and birds 
should be roasted. 



Fringed Celery 

Cut white, thick celery into two-inch 
lengths. Make parallel cuts on each end, 
then cut at right angles. Throw these into 
ice-water for one hour to curl. Drain and 
shake dry before using. 



Waldorf Salad 

Pare, core, quarter and slice three solid, 
tart apples. Cut sufficient celery to make an 
equal quantity. Sprinkle over a half tea- 
spoonful of paprika, a teaspoonful of salt and 
a tablespoonful of lemon juice. Mix, add a 
cup of mayonnaise and serve at once, plain 
or on lettuce leaves. 



LUNCHEON, SUPPER AND RECEPTION 69 

A Salad Symphony 

Wash, soak and cook slowly, one hour, a 
pair of calf's sweetbreads. Throw them into 
cold water, remove the membrane and pick 
them apart in their sections. Purchase three 
small hot-house cucumbers ; they must not be 
over four inches long — quite young, before 
the seeds have formed. Pare' the cucumbers, 
soak them in cold water an hour, then slice 
them as thin as possible, and put them on the 
ice. At serving time line your salad bowl 
with crisp chicory or imported endive. 
Put over the top a layer of sweetbreads, then 
a layer of cucumbers, then a can of aspar- 
agus tips. Make a plain French dressing, 
adding a teaspoonful of onion juice; pour it 
over the salad, toss and serve. 

Egg and Beet Salad 

4 eggs 

6 small beets 
1 head of lettuce 
Yz pint of mayonnaise dressing 

Put the eggs in cold water, bring to boil- 
ing point and cook just below the boiling 
point for a half hour. Throw them into cold 



JO' MRS. RORER's NEW SALADS 

water, remove the shells, and cut them into 
thin slices. Cover the bottom of the salad 
bowl with lettuce leaves, arrange neatly the 
slices of egg, cover thickly with the beets, 
chopped; then with either mayonnaise or 
farmer's salad dressing, and serve as a sup- 
per dish. 

East Indian Salad 

Put one box of gelatin into a saucepan 
with a half cupful of cold water to soak for 
a half hour. Put one quart can, or one quart 
of stewed tomatoes, in another saucepan, add 
a clove of garlic, mashed, a sliced onion, a 
bay leaf and a blade of mace. Bring to boil- 
ing point, add the gelatin, stir until dissolved 
and strain through a sieve, pressing as much 
of the tomato through as possible. Add a 
level teaspoonful of salt and the juice of a 
lemon ; mix thoroughly, add a drop of tabasco 
and stand aside to cool, but not harden. Dip 
a fancy or plain mold into cold water, gar- 
nish the bottom with the whites of eggs cut 
into fancy shapes, green and red pepper, or 
the yellow rind of a lemon ; baste over just a 
little of this tomato aspic and stand aside to 
harden. When this is hard put in a layer of 



LUNCHEON, SUPPER AND RECEPTION 71 

finely chopped celery, then a thin layer of pine 
nuts or chopped almonds, then a thick layer 
of finely chopped cabbage that has been 
soaked in two or three cold waters for an 
hour ; then a thin layer of East India relish ; 
then a layer of hard-boiled eggs, cut into 
slices; another layer of celery, nuts, and so 
continue until you have the mold filled. Baste 
over the cold tomato aspic and stand on the 
ice for three or four hours. Serve in a gar- 
nish of crisp lettuce leaves with French 
dressing. 

This salad is capable of great variation. 
Without celery, one can use all chopped cab- 
bage. Pecans may be substituted for al- 
monds or pine nuts, and string beans or care- 
fully cooked peas may be added to give bulk. 

Tongue Salad 

Cut left-over, cold boiled salted tongue 
into dice. Sprinkle over a tablespoonful of 
tarragon vinegar, to which you have added a 
drop of tabasco; stand on the ice until serv- 
ing time. Cut an equal quantity of celery. 
At serving time line a salad bowl with lettuce 
leaves, mix the tongue and celery, then add 



*J2 MRS. RORER S NEW SALADS 

sufficient mayonnaise to cover each piece; 
mix, turn into the bowl on the lettuce leaves, 
dust with chopped parsley and send at once 
to the table. 

Pickled Calves' Tongue Salad 

This recipe will answer for both calves' 
and sheeps' tongue. Cut the tongue into 
very thin slices, arrange them, overlapping 
each other, on a platter, around the edge, 
leaving a space in the center. At serving 
time fill the center with mayonnaise of celery, 
garnish the edge of the dish with quarters of 
peeled tomato and send to the table. This is 
an exceedingly nice supper salad. 

Pimolas with Cottage Cheese Balls 

4 tomatoes 

I crisp cucumber 

I onion 

i green pepper 

I red pepper 

i bunch of cress 
12 pimolas 
Yz pint of dry cottage cheese 

Put the pimolas, half of the green and 
half the red pepper through a meat grinder ; 



LUNCHEON, SUPPER AND RECEPTION 73 

mix them with the cheese, add a half tea- 
spoonful of salt and a dash of pepper. Add 
the onion, grated (you should not have over 
two teaspoonfuls), and the cucumber, grated 
or shredded. Mix thoroughly, make into 
balls, and stand them on the ice to harden. 
Peel the tomatoes, cut them into halves, 
scoop out the seeds; put a ball into each 
space from which you have taken the seeds. 
If the mixture is thin, and you cannot make 
it into balls, fill the spaces in the tomato. 
Put a pimola in the center of the tomato, 
baste with French dressing, and serve on 
lettuce leaves. 

Salad of Spinach and Eggs 

2 quarts of spinach 
1 head of lettuce 
y 2 pint of mayonnaise dressing 
4 eggs 
1 bunch of water cress 

This salad is usually made from left-over 
cold spinach. Squeeze over it a little lemon 
juice; pack it into after-dinner cups or small 
molds, simply to mold it, and arrange it 
neatly on a small platter. Garnish in be- 
tween the spinach with a cress and the very 



74 MRS. RORER S NEW SALADS 

heart of the lettuce. Cut hard-boiled eggs 
into quarters and fit them around the spinach 
in the lettuce and cress. Mask the top of 
each mold of the spinach with a little mayon- 
naise dressing, and send the remaining quan- 
tity of dressing to the table in a boat. 



Nut and Potato Salad 

4 good-sized potatoes 

2 heads of celery 

Yz cupful of English walnut meats 

y 2 pint of mayonnaise dressing 

Yi. pint of cream 

I teaspoonful of salt. 

i saltspoonful of pepper 

Boil the potatoes until they are just done, 
and cut them into thin slices. Wash the 
celery, and slice the white, crisp portion ; mix 
with the potatoes. Break the walnut meats 
into quarters, add them to the other ingre- 
dients, sprinkle over the salt and pepper, and 
dish in the salad bowl. Whip the cream, 
drain, and stir the dry portion into the may- 
onnaise. Put this all over the salad, and 
send at once to the table. 



LUNCHEON, SUPPER AND RECEPTION 75 

Spanish Potato Salad 

3 firm, ripe tomatoes 

2 good-sized potatoes 

I tablespoonful of parsley 

I teaspoonful of finely chopped chives or onion 

I teaspoonful of salt 

I saltspoonful of pepper 

Peel the tomatoes, and put them on the 
ice to cool. Boil the potatoes, and cut them 
into slices. At serving time, cover the bot- 
tom of the bowl with sliced tomatoes, then 
potato, a sprinkling of onion, parsley, salt 
and pepper, another layer of potato, covering 
the top with sliced tomato. Pour over 
French dressing, toss and serve at once 



Salad a la Monte Carlo 

4 ripe, solid tomatoes 
y 2 pint of asparagus tips 

2 hearts of lettuce 
Yi teaspoonful of paprika 

I level teaspoonful of salt 
French dressing 

Peel the tomatoes, and when cold cut 
them into slices. Cover the bottom of your 
salad bowl with lettuce leaves, put over the 
top sliced tomatoes, then the asparagus tips, 
drained, and a sprinkling of salt and pepper. 



j6 MRS. rorer's new salads 

Garnish the top with chopped parsley, cover 
with mayonnaise dressing, dust again with 
chopped parsley and the paprika, and send to 
the table. Mix before serving. 



Potato Salad with Bacon 

4 good-sized potatoes 

1 onion 

Y /\ pound of bacon 
4 tablespoonfuls of cream 

2 tablespoonfuls of tarragon vinegai 
y 2 teaspoonful of salt 

i saltspoonful of pepper 

2 tablespoonfuls of chopped parsley 

Put the bacon into a frying pan, add a 
little water, cook until the water evaporates, 
and then try out all the fat, leaving the ba- 
con rather dry and crisp. Lift this carefully, 
and put it aside to use as a garnish. Add to 
the fat the cream, take from the fire and add 
the vinegar. Boil the potatoes ; peel and cut 
them into slices, and add the onion, sliced. 
Pour over the dressing while they are hot, 
dust with salt and pepper, and stand aside to 
cool. At serving time, dish, and garnish 
with the crisp bacon and chopped parsley. 
Pickled beets may also be used as a garnish. 



LUNCHEON, SUPPER AND RECEPTION 'J'J 

Italian Potato Salad 

Yz pound of cold roast veal 
2 good-sized potatoes 
2 cooked beets 
2 gherkins or sweet pickles 
i tablespoonful of capers 
I head of lettuce 

Boil, peel and slice the potatoes. Cut 
the veal into dice, mix it with the potatoes, 
then add the beets and gherkins, chopped 
fine. Line the bowl with crisp lettuce leaves. 
Season the salad with salt and pepper, put 
it into the bowl, cover with sauce Remoulade, 
garnish with the capers and send at once to 
the table. 

Mignon Salad 

2 potatoes 

I head of celery 
J/2 can of mushrooms 
Y? pint of cooked green peas 
24 pickled button onions 

1 head of lettuce 
y 2 pint of mayonnaise dressing 

Boil the potatoes, peel and cut them into 
dice. Wash and cut into pieces of equal size 
the tender white celery. Slice the mush- 
rooms. Cut the onions into halves. Wash 



78 MRS. rorer's new salads 

and dry the lettuce, and have it crisp. Line 
the salad bowl with the lettuce, add the other 
ingredients, mixed — potatoes, celery, onions, 
mushrooms and peas. Dust with salt and 
pepper, and mix in half the mayonnaise. Put 
the rest over the top, garnish with shredded 
chrysanthemums or rose petals. 



Potato Salad a la Victor 

2 cold boiled potatoes 
4 cold boiled beets 
6 olives 
4 hard-boiled eggs 

1 young cucumber, or 2 gherkins 

2 tablespoonfuls of chopped parsley 
Y? pint of mayonnaise dressing 

Get all the things ready in the morning. 
Cut the potatoes and beets into dice, mix 
them, and add the chopped parsley. Cut the 
hard-boiled eggs into quarters. At serving 
time line a large deep platter with lettuce 
leaves, put the salad mixture over the top, 
chop the olives and gherkins, sprinkle them 
over last, then cover with mayonnaise. Mix 
at the table and serve. 



LUNCHEON, SUPPER AND RECEPTION 79 

Swedish Potato Salad 

Yz pound of salt boiled beef 
2 good-sized pickled beets 
2 gherkins 
6 anchovies 

1 tablespoonfu. of capers 

2 hard-boiled eggs 
2 apples 

Cut the beef into dice, mix it with the 
pickled beets and gherkins, and apples, chop- 
ped. Add the sardines, boned and cut into 
bits, and the capers. Dish on lettuce leaves, 
and garnish with the eggs, cut into quarters. 
Cover with French dressing at serving time, 
mix and serve at once. 



Mount Gretna Salad 

1 pint of chestnuts 

1 pair of sweetbreads 

Yi pint of mayonnaise dressing 

y 2 cupful of cream 

1 head of lettuce 

1 small onion 

1 teaspoonful of salt 

1 saltspoonful of pepper 

Wash the sweetbreads, cover them with 
boiling water and cook slowly three-quarters 



8o MRS, rorer's new salads 

of an hour. Shell, blanch and boil the chest- 
nuts until tender ; drain and cool. When the 
sweetbreads are cold, pick them apart, mix 
them carefully with the chestnuts, sprinkle 
over the onion, grated, the salt and pepper. 
Whip the cream, stir it carefully into the 
mayonnaise just at serving time. Dish the 
salad on lettuce leaves, put over the mayon- 
naise, garnish the top with chopped parsley 
or capers and send at once to the table. 

Quick Supper Salad 

4 eggs 

I dill pickle or 2 gherkins 

I head of celery 

I head of lettuce 

Salt and pepper 

French dressing 

Wash the celery, cut it into two-inch 
lengths, and then shave it down in shreds; 
throw this into cold water for a half hour, 
then dry and put on the ice. Hard boil the 
eggs, remove the shells, and put them on the 
ice. At serving time line the bowl with the 
crisp lettuce, cover the lettuce with slices of 
hard-boiled eggs, then a thick layer of celery, 
a little onion if you like, then egg and celery. 



LUNCHEON, SUPPER AND RECEPTION 8l 

Cover with French dressing, mix thoroughly 
and serve at once. This salad may be gar- 
nished with olives instead of the chopped 
gherkins or dill pickle, or it may be gar- 
nished with pimientos or capers. 

One recipe of this kind, with a little in- 
genuity, may be changed into a half dozen 
different salads. 



Spanish Sardine Salad 

12 sardines 

i tablespoonful of capers 

i head of lettuce 
12 large Spanish olives 
French dressing 

Remove the skin and bone from the sar- 
dines, and separate them neatly into halves. 
Arrange these halves on crisp lettuce leaves, 
and squeeze over the juice of half a lemon. 
Garnish the dish with the olives, either 
stoned or whole. At serving time baste 
with the French dressing, garnish with the 
capers, and send at once to the table. 



82 MRS. RORER'S NEW SALADS 

Tokio Salad No. I 

1 cupful of strained tomato 
Y$ box of gelatin 

i cupful of rice 

2 eggs 

Yz pint of cooked green peas or string beans 
I head of lettuce 

Wash and boil the rice; when done and 
dry, throw it into a kettle of cold water and 
let it stand until perfectly cold, and drain. 
Each grain must be soft and separate. Cover 
the gelatin with a half cupful of cold water, 
soak a half hour, add the tomato, a palatable 
seasoning of salt and pepper, and the juice 
of a lemon. Bring to boiling point and 
strain. Hard boil the eggs. Select a small 
melon mold, baste it with the tomato jelly 
that is cold but not thick, then cover the bot- 
tom with crisp lettuce leaves, put in a layer 
of rice. Rub the yolks of the eggs through 
a sieve over the rice, then put in all the peas 
or beans. Chop the whites of the eggs fine, 
put them over the peas or beans, and pour 
over carefully the remaining tomato jelly. 
Stand aside on the ice for several hours to 
cool. At serving time plunge the mold 
quickly into boiling water, and turn it out on 



LUNCHEON, SUPPER AND RECEPTION 83 

a platter. Put the remaining quantity of 
boiled rice around the mold, baste the rice 
carefully with French dressing, and garnish 
the dish with olives, capers, or a little chop- 
ped parsley. Send to the table with a boat 
of French or mayonnaise dressing. 



Tokio Salad No. 2 

If well made, this is one of the most 
sightly, palatable and wholesome of salads. 
Another recommendation is that it can be 
made in the spring, from materials found in 
every well-regulated household. 

2 hard-boiled eggs 

I cucumber 

I pint of asparagus tips 

or I pint of shredded celery 

y 2 cupful of cream 

]/ 2 cupful of mayonnaise dressing 

i head of lettuce 

i cupful of rice 

Cut the whites of the eggs into long 
strips or shreds; press the yolks through a 
sieve. Shred the cucumber, and soak it in 
cold water until crisp. Whip the cream, and 
at serving time stir it into the mayonnaise 



84 MRS. rorer's new salads 

dressing. Boil the rice according to the pre- 
ceding recipe. Put the lettuce in the salad 
bowl, cover it with the asparagus tips and 
shredded cucumber, in alternate layers. Gar- 
nish with strips of the whites of eggs, and 
sprinkle it all over with the yolk. Put here 
and there strips of pimiento if you have 
them, or dust it with chopped parsley. Dish 
this and pass the mayonnaise. 



Salad a la Hamburg 

I large dill pickle 
y 2 dozen small tender beets 

3 potatoes 

i head of lettuce 

4 fresh tomatoes 

i egg 

i teaspoonful of anchovy sauce 

Cut the pickle into two-inch lengths, 
and then cut them into shreds lengthwise. 
Chop the beets rather fine. Pare the pota- 
toes, cut them into dice, cover them with 
boiling water, boil ten minutes, drain and 
dry. Mix a French dressing, add the pota- 
toes, and one fresh onion, cut into the thin- 
nest slices. Peel the tomatoes, and put them 
on the ice to cool. Boil the egg; shred the 



LUNCHEON, SUPPER AND RECEPTION 85 

white, and put the yolk through a sieve. At 
serving time, line the salad bowl with lettuce 
leaves, arrange the vegetables in alternate 
layers, having the last layer chopped beet. 
Put the shredded white of the tgg around 
the edge of the dish, heap the yolk in the 
center, add the anchovy sauce to a well-made 
French dressing, pour it over the salad at 
the last minute, toss and serve. 



Salad a la King 

4 quail 

2 heads of celery 
y 2 can of mushrooms 

2 French gherkins 
y 2 cupful of cream 
J/2 cupful of mayonnaise dressing 
y 2 teaspoonful of paprika 

1 dash of onion juice 

1 head of lettuce 

Roast the quail quickly; remove the 
breasts and put them aside to cool. Cut the 
white tender celery in two-inch lengths and 
shred it. Chop the mushrooms very fine. 
Slice the gherkins as thin as possible. Whip 
the cream, and at the last moment add it to 
the mayonnaise dressing. At serving time 



86 MRS. rorer's new salads 

dish each breast neatly in a nest of lettuce 
leaves, cover it with the mayonnaise dress- 
ing, to which you have added the dash of 
onion juice. Put around the edge a thick 
roll of celery and sliced gherkin ; in the cen- 
ter a tablespoonful of chopped mushrooms. 
Or garnish with sliced olives or pimiento, 
chopped parsley or capers, and the paprika. 
This is one of the most elegant of all supper 
or luncheon salads. 

The remains of any cold game may be 
dished up on lettuce leaves and served with 
mayonnaise dressing. The garnishings for 
a game salad are always mushrooms, olives 
and capers, and gherkins. 



Salad a la Rhodes 

i dozen large fat oysters 
i head of celery 
2 eggs 

2 tablespoonfuls of Parmesan 
French dressing 

Wash the oysters, throw them into a hot 
pan and shake until the gills are thoroughly 
curled; drain, and stand the oysters on the 
ice to cool. At serving time arrange these 



LUNCHEON, SUPPER AND RECEPTION 87 

neatly on lettuce leaves, cover them with the 
shredded crisp celery, garnish with the hard- 
boiled eggs cut into eighths, add a dusting 
of salt and pepper. At the last moment 
cover with French dressing, sprinkle over 
the Parmesan, mix and serve. 



Creole Salad 

I cupful of rice 
x /i can of mushrooms 
I can of shrimps 
I hard-boiled egg 

1 level teaspoonful of curry powder 

2 tablespoonfuls of parsley 
4 tablespoonfuls of sherry 

8 tablespoonfuls of olive oil 

The juice of a lemon 
1 sweet Spanish pepper 
1 teaspoonful of salt 
Yi teaspoonful of paprika 

Wash and boil the rice, throw it into cold 
water, drain and dry. Chop the mushrooms 
very fine. Look over and wash the shrimps. 
Hard boil the egg. Line the salad bowl 
with crisp lettuce leaves, put in a layer of 
rice, then shrimps, then a dusting of mush- 
rooms, the finely chopped white of the egg, 
a dusting of the yolk of the egg that has 



88 MRS. rorer's new salads 

been pressed through a sieve, salt and pep- 
per, and so continue until you have used the 
ingredients, having the last layer shrimps. 
Put the salt, paprika, curry and oil in a bowl, 
add a piece of ice, and stir until the salt is 
dissolved ; remove the ice, and add the sherry 
and lemon juice. Beat thoroughly, add the 
Spanish pepper and parsley chopped very 
fine. Baste this over the salad, toss care- 
fully, and serve at once. 

Goose Salad 

Cut cold roasted goose into dice. Mix 
with it an equal quantity of crisp celery. 
Select as many red apples as you have 
guests; cut off the stem end, scoop out the 
apple, leaving a wall sufficiently thick to hold 
the skin in good shape. Dip the better part 
of the scooped out portion into a cup of vin- 
egar; this will prevent discloration. Then 
cut it into dice, mix it with the goose and 
the celery, and stand away on the ice until 
wanted. At serving time squeeze over the 
juice of a lemon, then sprinkle with a tea- 
spoonful of salt and a saltspoonful of black 
pepper. Mix and pour over six tablespoon- 



LUNCHEON, SUPPER AND RECEPTION 89 

fuls of olive oil to each quart of the mixture. 
Toss carefully, add two tablespoonfuls of 
vinegar, toss again and fill the mixture into 
the apple skins. Stand these on little paper 
mats, on individual plates, put on the lid that 
you have taken off, the stem end, and send 
at once to the table. 



Tomatoes with Asparagus Tips 

Peel solid, round tomatoes, remove the 
stem end, scoop out the seeds and take out 
the core. Fill the space with asparagus tips 
lightly mixed with mayonnaise dressing, 
dust the top with Parmesan cheese, stand the 
tomatoes on lettuce leaves and send to the 
table. 



Tomatoes with Olive Stuffing 

Pare and chop twelve olives; mix them 
with an equal quantity of chopped, blanched 
almonds and crisp, tender celery. Fill peeled 
tomatoes, stand them on lettuce leaves and 
baste with French dressing. 



90 ^ MRS. rorer's new salads 

Tomato and Chestnut Salad 

Peel small sweet chestnuts, scald them to 
remove the brown skin, and boil them until 
tender; they must not fall apart. Mix to- 
gether a half teaspoonful of salt, four table- 
spoonfuls of oil, one tablespoonful of vin- 
egar and a dash of pepper ; this dressing will 
answer " for six tomatoes, with a pint of 
chestnuts. Add a tablespoonful of grated 
onion and pour it over the chestnuts while 
they are hot. Allow them to cool, fill them 
into peeled tomatoes, stand the tomatoes on 
lettuce leaves and put on top of each, at 
serving time, a tablespoonful of mayonnaise 
dressing. 

Tomatoes a la Bentley 

Peel solid round tomatoes, cut off the 
stem end, scoop out the seeds and remove the 
core. Fill the tomatoes with squares of 
mock chicken, heap on top either mayonnaise 
or nut salad dressing, and serve on nests of 
lettuce leaves. 



LUNCHEON, SUPPER AND RECEPTION 91 

Tomatoes with Sardines and Anchovy 

Peel six tomatoes, cut off the stem end, 
remove the core and seeds, and stand them 
on the ice. Mash six sardines, removing the 
skin and bones ; add a teaspoonful of an- 
chovy paste, a tablespoonful of tomato cat- 
sup, a half teaspoonful of Worcestershire 
sauce and the juice of half a lemon. Dust 
the tomatoes inside with Parmesan cheese, 
put in a tablespoonful of the sardine mixture, 
fill the tomato with very finely chopped cel- 
ery, baste over plain aspic and stand these 
aside for one or two hours. Serve on a let- 
tuce leaf, with French dressing. 

Flemish Salad 

1 pound of boiled halibut 

2 tender beets 
I potato 

1 tart apple 

1 head of celery 

I teaspoonful of salt 

1 saltspoonful of pepper 

Boil the fish, and when cold break it 
apart in large flakes. Boil the potato, and 
cut it into slices. Pare the apple, cut it into 



92 MRS. RORERS NEW SALADS 

slices, cover with lemon juice to prevent dis- 
coloration. Chop the beets. Line the salad 
bowl with lettuce leaves, put in a thick layer 
of fish, then a layer of apples, potatoes, beets 
and celery, and so continue until the mate- 
rials are used, having the last layer celery. 
Dust this with finely chopped parsley, salt 
and pepper. At serving time toss it lightly 
with French dressing and serve. This salad 
is frequently served with carrots instead of 
apple. 

A Polish Salad 

}/z pound of endive or Batavia 

I head of celery 

I potato 

y 2 pound of smoked salmon 

I hard-boiled egg 

i teaspoonful of anchovy sauce 
French dressing 

Boil the potato, cut it into blocks. Shred 
the salmon. Wash and shred the endive. 
Mix all the ingredients except the anchovy 
sauce and egg, and stand on the ice until 
wanted. At serving time, put this in the 
salad bowl, garnish with the hard-boiled 
egg, cut into slices, add the anchovy to the 
French dressing, baste and serve. 



LUNCHEON, SUPPER AND RECEPTION 93 

Salt Cod Salad 

Select very fine boneless salt cod; soak in 
water over night. Next morning put it in 
cold water, bring to a boil; drain this water 
off, cover with boiling water and bring to a 
boil again; this time drain dry. When the 
fish is cold, flake it carefully with a silver 
fork, squeeze over the juice of a lemon and 
stand aside. At serving time dish in a bor- 
der of finely chopped, crisp cabbage, baste 
with French dressing and serve. If you have 
had boiled parsnips, reserve a few to cut in 
blocks to put over the top of the fish. 

Deviled Chestnut Salad 

This salad makes a very nice supper 
salad. Shell, scald and remove the brown 
inner skins from a quart of ordinary chest- 
nuts; throw them into boiling water, add a 
teaspoonful of salt, boil rapidly for fifteen 
minutes and drain; they must not be the 
slightest broken. Put two tablespoonfuls of 
olive oil in a frying pan ; when hot drop in a 
few chestnuts at a time, toss and shake until 
nicely brown, take out with a skimmer and 



94 MRS. R0RER S NEW SALADS 

dust lightly with cayenne. Continue until 
you have the desired quantity. At serving 
time put these chestnuts on lettuce leaves, 
cover with mayonnaise dressing, to which 
you have added a small amount of whipped 
cream. 

Shrimps and Asparagus Salad 

Wash one can of asparagus tips and one 
can of shrimps ; stand them on the ice to cool. 
At serving time squeeze over the shrimps a 
dash of lemon; heap them in the center of 
the salad bowl that has been lined with let- 
tuce leaves, put around the edge the aspar- 
agus tips, sprinkle over two tablespoonfuls 
of capers, cover with French dressing, toss 
and serve. 

Hawaiian Banana Salad 

Mash four very ripe bananas, add a grat- 
ing of onion, a teaspoonful of salt, a half 
pint of chopped nuts, and the same quantity 
of bread crumbs. Put this mixture in a 
mold, boil or bake for thirty minutes. When 
cold, cut into blocks and serve with Spanish 
salad dressing. 



LUNCHEON, SUPPER AND RECEPTION 95 

Mock Chicken Salad 

y 2 pint of pecan meats 

% pound of shelled almonds 

Yi. pint of English walnuts 

,1 pint of bread crumbs 

2 eggs 

1 onion 

2 level teaspoonfuls of salt 
i cupful of cold boiled rice 

I tablespoonful of chopped parsley 
I saltspoonful of pepper 

Put the nuts through a meat grinder, 
mix them with the bread crumbs, seasoning 
and rice; break in the eggs and mix thor- 
oughly with the hand. Pack this into a 
square mold, stand the mold in a pint of 
boiling water and cook in the oven a half 
hour. Turn out to cool. When cold, cut 
into dice, and mix with these dice an equal 
quantity of tender, white celery, cut the same 
size. Mix this with mayonnaise at the last 
minute and serve on lettuce leaves. 



96 MRS. RORER'S NEW SALADS 

Vegetarian Turnip Salad 

Cut turnips into very thin slices, and then 
cut these slices into squares of a half inch. 
Boil in unsalted water until perfectly trans- 
parent. Drain and cool. Mix with nut 
salad dressing and serve on lettuce leaves. 
Carrots may be cooked and served in the 
same way. Carrots and turnips may be 
mixed and served in the same way. 

Cecilian Salad 

Put a half box of gelatin in a half cupful 
of cold water to soak for one hour ; then add 
a pint of hot water, the juice of three lemons, 
a half cupful of sugar, a teaspoonful of salt, 
a dash of red pepper and a saltspoonful of 
paprika. Wash three Spanish peppers, pi- 
mientos, in vinegar to remove the can oil. 
Chop them rather fine. Put a layer of the 
gelatin in the bottom of small molds, put on 
top a layer of the chopped pepper, then finely 
chopped crisp celery, then a layer of finely 
chopped crisp cucumber, then more pepper, 
more celery and more cucumber. Baste care- 
fully with the jelly, that is now cold, but not 



LUNCHEON, SUPPER AND RECEPTION 97 

thick, and stand aside on the ice. At serv- 
ing time turn each mold out in a little nest 
of lettuce leaves. Make a mayonnaise dress- 
ing, and at the last minute add a half tea- 
spoonful of paprika and half of a Spanish 
pepper rubbed to a pulp ; put a tablespoonf ul 
on the top of each mold, or at the side in a 
lettuce leaf, garnish with chopped parsley 
and serve. 



A GROUP OF ODD SALADS 



A Sunday Night Salad 

This is an exceedingly nice supper dish 
for Sunday night. The whole preparation 
may be done on Saturday, the dish simply 
garnished at serving time. 

Procure a slice of halibut at least an inch 
and a half in thickness. Put a piece of 
cheese cloth into the bottom of the baking 
pan, lay the slice of halibut on top, sprinkle 
over a little chopped parsley, a chopped on- 
ion, a broken bay leaf, a half teaspoonful of 
celery seed, a teaspoonful of salt and a table- 
spoonful of lemon juice. Allow it to stand 
in a cool place for thirty minutes. Then 
place on the stove, cover with boiling water 
and allow it to simmer for twenty minutes. 
Lift the cheese cloth, carefully draining the 
fish. When the fish is dry turn it on the 
serving dish. Remove the outside skin and 
stand it in the refrigerator until wanted. 
At serving time garnish the dish with either 



A GROUP OF ODD SALADS 99 

cress or lettuce and send it to the table. 
Pass with it a boat of sauce tartar or mayon- 
naise. 

Fish Creams 

Rub fine bits of cold boiled fish with the 
back of a spoon. To each half pint of this 
mixture allow two tablespoonfuls of thick 
cream, a tablespoonful or an eighth of a box 
of gelatin, a tablespoonful of lemon juice, a 
teaspoonful of salt, twenty-four chopped al- 
monds and a quarter teaspoonful of pepper. 
Cover the gelatin with two tablespoonfuls of 
cold water; allow it to soak. Then stand it 
over the tea-kettle until thoroughly melted. 
Add all the seasonings and the cream to the 
fish and stir in the gelatin. Allow this mix- 
ture to stand until partly congealed, then 
moisten the hands with cold water, and roll 
a tablespoonful of the mixture into a ball. 
Stand these balls aside until cold and hard. 
At serving time arrange little nests of let- 
tuce leaves ; in the center of each put a slice 
of pickled beet, and on top and in the center 
of this stand one of the little balls. Make a 
stiff mayonnaise dressing, and add to it a 
tablespoonful of melted gelatin. When it 



IOO MRS. RORER S NEW SALADS 

begins to congeal stir in about three table- 
spoonfuls of stiffly whipped cream. Put this 
mixture in a pastry bag containing a small 
star tube. Decorate the top of the ball and 
then make a rope-like decoration around the 
beet, allowing the mayonnaise to touch the 
edge of the beet, but rest on the lettuce 
leaves. Send at once to the table. 

The beauty of the dish lies in having the 
pink showing at the bottom of the ball. A 
single caper may be placed on top of each 
ball; or, the balls may be covered all over 
with mayonnaise dressing, then decorated in 
fancy forms with capers. 

Japanese Salad 

Throw a half cup of rice into a kettle of 
boiling water and boil rapidly for thirty 
minutes; then drain and stand aside to dry. 
Put a half teaspoonful of salt, a quarter tea- 
spoonful of pepper and six tablespoonfuls of 
oil into a bowl; mix thoroughly and add a 
tablespoonful of finely shredded onion and 
two tablespoonfuls of vinegar. Pour this 
over the hot rice, mix, and stand aside until 
cold. When ready to serve, cover a round 



A GROUP OF ODD SALADS IOI 

dish with either lettuce or cress and turn the 
salad into the center, forming it into a 
mound. Around the base of this mound put, 
in a swimming position, twelve sardines. 
Pare a red beet, then with a limber knife 
pare the flesh around and around until it is 
a long ribbon-like piece. Roll this up com- 
pactly and slice it down from the end as if 
cutting down a roll of noodles. Throw 
into cold water for at least thirty minutes, 
Shake perfectly dry, put this thread-like beet 
all over the top of the rice, and send imme- 
diately to the table. 

Russian Salad 

Pick apart half of a small boiled mack- 
erel. Put it into a bowl. Add to it suffi- 
cient cold cooked beef, cut into blocks, to 
make a half pint. Pare and cut into thin 
slices one cucumber. Add two boiled pota- 
toes cut into dice, then a tablespoonful of 
capers, six olives cut into eighths, and two 
sardines broken apart. Mix carefully and 
sprinkle over two tablespoonfuls of tarragon 
vinegar, a half teaspoonful of salt, a quarter 
teaspoonful of paprika, and a tablespoonful 



102 MRS. RORERS NEW SALADS 

of finely-chopped onion. Stand aside for one 
or two hours. At serving time, line your 
salad bowl with lettuce leaves. Put into a 
bowl a half teaspoonful of salt, a quarter tea- 
spoonful of white pepper, and add gradually 
six tablespoonfuls of oil; mix; add a table- 
spoonful of tarragon vinegar; mix again, 
and add the pulp of one small orange or half 
a shaddock. Turn this over the other mix- 
ture, dish on the lettuce leaves and serve at 
once. 

Herring Salad 

Cut four cold boiled potatoes into thin 
slices. Pare and cut the same way two tart 
apples. Cut into bits two pickled herring. 
Cut into dice sufficient cold roast beef to 
make a half pint. Mix all these together 
and add a tablespoonful of finely-chopped 
onion, a quarter teaspoonful of celery seeds, 
a tablespoonful of tarragon vinegar, and 
stand them in the refrigerator until wanted. 
At serving time line the dish with lettuce or 
cress. Put into a bowl a teaspoonful of salt, 
a quarter teaspoonful of pepper and six ta- 
blespoonfuls of oil. Rub until the salt is 



A GROUP OF ODD SALADS IO3 

dissolved; then add a tablespoonful of lemon 
juice and a tablespoonful of vinegar. Mix 
thoroughly and stir in a teaspoonful of Wor- 
cestershire sauce, and a teaspoonful of Ger- 
man-made mustard. Pour this over the 
meat mixture, place on the lettuce leaves and 
serve at once 

Egg Salad 

Put six eggs into warm water; bring 
them to boiling point and simmer gently for 
fifteen minutes. Cool, remove the shells and 
cut the eggs into slices. Arrange these 
slices, overlapping each other, in the center 
of a dish which has been lined with lettuce 
leaves. Sprinkle over some finely-chopped 
parsley, cover with French dressing which 
has been seasoned with a half teaspoonful of 
German mustard, and serve at once. 



A Summer Salad 

Cut radishes without paring into slices. 
Pare and cut a good-sized cucumber into 
slices and slice two solid tomatoes. Cut 



104 MRS. RORER S NEW SALADS 

three cold boiled potatoes into blocks, and 
mix with them Sidney Smith's salad dress- 
ing. Heap them in the center of a dish and 
finish with alternate layers of cucumber, to- 
mato and radishes, the slices overlapping 
each other. Chop sufficient parsley to make 
about two tablespoonfuls and put a little row 
of this around the edge of the dish. Pour 
over the vegetables a little French dressing 
and serve at once. 



-/<7 



CEYLON SALADS 

These salads are not served as a regular 
dinner salad; that is, they do not form a 
course, but are usually served as an accom- 
paniment to cold roast beef or mutton. The 
cream should be made the day before it is 
wanted. 

Cocoanut Cream 

Grate one good-sized cocoanut, and pour 
over it a pint of boiling water. Wash and 
stir until all the meat has been washed from 
the fibre. Turn this into a cheese cloth and 
press it firmly. Stand the milk thus obtained 
aside over night, and by morning a good 
thick cream will have formed on the surface. 
Remove this and put it aside for use. The 
milk underneath may be used for sauces of 
various kinds. 

Ceylon Tomato Salad 

Peel three solid tomatoes, cut them into 
halves and press out the seeds. Chop the 
flesh of the tomato rather fine. Put it into 



106 MRS. rorer's new salads 

a bowl, add a tablespoonful of lemon juice, 
a level teaspoonful of salt, a tablespoonful 
of chopped onion, the same of chopped green 
sweet pepper, and a half teaspoonful of pap- 
rika. Mix and turn into the dish in which 
it is to be served. Stir cocoanut cream until 
to the consistency of very thick cream. Pour 
four tablespoonfuls over the tomatoes and 
send to the table. 



Ceylon Cucumber Salad 

This is one of the daintiest of all salads 
to serve with fish. It may be used as a sauce 
for deviled fish or any fish served in indi- 
vidual shells. 

Pare three good-sized cucumbers; cut 
into halves and remove the seeds. Chop the 
cucumber fine, add to it a teaspoonful of salt, 
a tablespoonful of lemon juice and the same 
of onion juice. Dish, pour over cocoanut 
cream and send to the table. 



CEYLON SALADS IO7 

Celery and Pepper Salad 

This salad, like other Ceylon salads, is 
served as an accompaniment to a meat dish. 
It is exceedingly nice to serve with chicken 
croquettes or chicken cutlets. 

Chop fine sufficient celery to make a half 
pint; add to it one green sweet pepper chop- 
ped fine, a half teaspoonful of salt, a table- 
spoonful of lemon juice, a tablespoonful of 
onion juice; a half teaspoonful of paprika, 
and a tablespoonful of finely-chopped green 
ginger. If the green ginger cannot be ob- 
tained sprinkle over a quarter teaspoonful of 
dry ginger. Dish the mixture. Pour over 
the cream from one cocoanut and send to 
the table. 

Ceylon Cauliflower Salad 

Boil one sound head of cauliflower and 
break it apart in flowerets. Sprinkle over 
the juice of one lemon, two tablespoonfuls 
of onion juice, a half teaspoonful of paprika, 
and stand aside until wanted. At serving 
time line a round dish with lettuce leaves. 
Put into a bowl a half teaspoonful of salt, 



108 MRS. rorer's new salads 

two tablespoonfuls of lemon juice and a half 
teaspoonful of curry powder. Mix thor- 
oughly and stir in the cream from one cocoa- 
nut. Pour this over the cauliflower and 
send at once to the table. This salad may 
be served as a salad course. 

By using a little ingenuity and changing 
the vegetables one may make a great variety 
of these beautiful salads. The principal sea- 
sonings will be lemon juice, pepper, ginger 
and onion juice, with a covering of the co- 
coanut cream. 

Fruit Salads 

There are very few fruits that lend them- 
selves nicely to the ordinary dinner salad. 
We have, among our later culinary mon- 
strosities, a group of fruit dishes highly sea- 
soned with sugar and champagne or wine, 
served under the name of salads. But in no 
way do they compare with the healthful com- 
binations of a good lettuce salad with French 
dressing. 

Grape fruit, with oil, on lettuce leaves, is 
excellent. Orange pulp, if it is carefully re- 
moved, may be served in the same way, but 



CEYLON SALADS IOO, 

bananas, cherries and white grapes are not 
appetizing or sightly, either mixed with 
French or mayonnaise dressing. It seems a 
pity to spoil good fruits. The so-called fruit 
salads are made by mixing or blending 
fruits, covering them with sugar, pouring 
over wine or champagne and putting them 
on the ice until serving time. They are 
sometimes served in small glass dishes or in 
a border of lemon water ice. 

Apples, blended with celery, served with 
either French or mayonnaise dressing, make 
an admirable salad, one which children en- 
joy very much. 

Under this heading I shall give a few of 
the better fruit salads for the benefit of those 
who like them. 

Winter Cherry Salad 

i pint jar of sour cherries 

I tablespoonful of olive oil 

I teaspoonful of tarragon vinegar 

I teaspoonful of lemon juice 

I tablespoonful of brandy 

i tablespoonful of sugar 

Put the cherries into a bowl ; mix all the 
other ingredients, baste it over the cherries, 



HO MRS. RORER S NEW SALADS 

and stand aside on the ice for one or two 
hours. This may be served in small dishes, 
without either celery or lettuce, and is usu- 
ally passed with game, or roasted duck or 
goose. 

Mixed Fruit Salad 

Put into small tumblers or parfait glasses 
a layer of chopped banana, a few candied 
cherries, chopped or sliced, pineapple or 
orange pulp. Mix four tablespoonfuls of 
sugar, the juice of a lemon, two tablespoon- 
fuls of maraschino, two tablespoonfuls of 
brandy. Baste this over the fruit, and at 
serving time put in the center of each glass 
a teaspoonful of apple, crab apple or quince 
jelly, and a tablespoonful of finely shaved 
ice. This is usually served as dessert. 



Banana Salad 

Cut very ripe red bananas into thin slices 
with a silver knife; dust them lightly with 
salt, pour over just olive oil enough to 
moisten each piece. Then squeeze over the 



CEYLON SALADS III 

juice of a lemon, toss lightly, dish on lettuce 
leaves and dust thickly with chopped pis- 
tachio nuts. 



Cantaloupe Salad 

i cantaloup 

4 tablespoonfuls of Madeira or sherry 
y 2 teaspoonful of paprika 

2 tablespoonfuls of sugar 

i saltspoonful of ground ginger 
The juice of one lemon 

4 tablespoonfuls of water 
Yi saltspoonful of salt 

Peel the melon ; cut it into halves, remove 
the seeds, cut it into strips, and then the 
strips into slices. Pour over all the other in- 
gredients, mixed, and stand it on the ice 
until wanted. At serving time dish in punch 
glasses or tiny goblets made for the purpose. 
Serve with game or roasted duck. 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



INDEX 



Alligator Pear Salad, 35 

Almond and Chicken Salad, 52 

Sweetbread Salad, 56 
Anchovy and Sardines, Tomatoes 
with, 91 
Salad, 34 
Artichoke Salad, Jerusalem, 37 
Asparagus and Shrimps Salad, 94 
Salad, 22 

Tips, Tomatoes with, 89 
Aspic, 61 

Chicken in, No. 1, 61 
No. 2, 62 
Mayonnaise with, 15 
Mutton in White, 67 
Sardines in, 65 
Tomato, 66 
Tongue in, 64 
White, 66 
Avocada and Grape Fruit Salad, 36 
Salad, 35 



Bacon, Potato Salad with, 76 
Balls, Pimolas with Cot'ge Cheese, 72 
Banana Salad, 110 

Hawaiian, 94 
Bean Salad, Lima, 23 
String, 22 
Beet and Egg Salad, 69 
Salad No. 1, 28 
No. 2, 28 
Belgian Endive Salad, 39 
Bermuda Salad, 40 
Blocks, Cucumber, 27 
Butter Salad, Sailor's, 36 



Cabbage Salad, 28 

Mountain, 42 
Calves' Tongue Salad, Pickled, 72 
Cantaloupe Salad, 111 
Carrot Salad, 25 

French, 24 

Swedish, 24 



Cauliflower Salad, 29 

Ceylon, 107 
Cecilian Salad, 96 
Celeriac Salad, 34 
Celery and Pepper Salad, 107 
Tomato Salad, 43 
Fringed, 68 
Salad, 30 

A Dainty Spring, 30 
The Count's, 31 
Ceylon Cauliflower Salad, 107 
Cucumber Salad, 106 
Salads, 105 
Tomato Salad, 105 
Cheese Balls, Pimolas with Cot'ge, 72 
Water Cress Salad 
with, 41 
Cherry Salad, Winter, 109 
Chestnut and Tomato Salad, 90 

Salad, Deviled, 93 

Chicken and Almond Salad, 52 

in Aspic No. 1, 61 

No. 2, 62 

Mayonnaise of, 60 

Salad, 50 

Cream of, 53 
Mock, 95 
Mrs. Rorer's, 52 
Chicory Salad, 45 
Cocoanut Cream, 105 
Cod Salad, Salt, 93 
Combination Salad, French, 44 
Cooked Salad Dressing, 16 
Cooking School Salad, Phila., 29 
Cot'ge Cheese Balls, Pimolas with, 72 
Count's Celery Salad, The, 31 
Crab Salad, 57 
Cream, Cocoanut, 105 
Dressing, 20 
of Chicken Salad, 53 
of Tongue Salad, 54 
Whipped, Mayonnaise Dress- 
ing with, 14 
Creams, Fish, 99 
Creole Salad, 87 



INDEX 



123 



Cress Salad, Garden, 42 
Water, il 

with Cheese Balls, 41 
Cucumber Blocks, 27 
Jelly, 26 

Salad, Ceylon, 106 
German, 25 
Plain, 25 
Custard Dressing, 18 



Dainty Spring Celery Salad, 30 

Deviled Chestnut Salad, 93 
Dinner Salads, A Group of, 21 
Dressing, Cooked Salad, 16 
Cream, 20 
Custard, 18 
French, 9 
German Salad, 18 
Italian, 10 
Mayonnaise, 13 

Green, 14 
with Aspic, 15 
Whipped 
Cream, 14 
Normandy Salad, 11 
Nut Salad, 11 
Salads with Mayonn'e, 50 
Sidney Smith's Salad, 17 
Spanish Salad, 12 
Duck, Mayonnaise of, 60 



East Indian Salad, 70 

Egg and Beet Salad, 69 

Salad, 103 
Eggs and Spinach Salad, 73 
Endive Salad, Belgian, 39 



Fish Creams, 99 

Flemish Salad, 91 
French Carrot Salad, 24 

Combination Salad, 44 
Dressing, 9 
Fringed Celery, 68 
Frozen Tomato Salad, 43 
Fruit Salad, Grape, 46 
Mixed, 110 
Salads, 108 



Garden Cress Salad, 42 

Gascony Salad, 40 

German Cucumber Salad, 25 

Salad Dressing, 18 
Goose Salad, 88 
Grape Fruit and Avocada Salad, 36 

Salad, 46 
Green Mayonnaise, 14 
Group of Dinner Salads, 21 
Odd Salads, 98 



Hawaiian Banana Salad, 94 

Herring Salad, 102 



Ideal Salad, The, 39 
Indian Pepper Salad, 41 

Salad, East, 70 
Italian Dressing, 10 

Potato Salad, 77 

Salad, 37 



Japanese Salad, 100 

Jelly, Cucumber, 26 
Jerusalem Artichoke Salad, 37 



Knickerbocker Salad, 38 



Lady's Salad, My, 32 

Lima Bean Salad, 23 
Lobster Salad, 57 

Molded, 63 
Louise Salad, 38 

Luncheon Supper and Reception 
Salads, 50 



Macedolne Salad, 47 

in Turnip Cups, 47 
Mayonnaise Dressing, 13 

Salads with, 50 
with Whipped 
Cream, 14 
Green, 14 
of Chicken, 60 
of Duck, 60 
with Aspic, 15 



124 



MRS. RORER'S NEW SALADS 



Mignon Salad, 77 
Milanaise Salad, 33 
Mixed Fruit Salad, 110 
Mock Chicken Salad, 95 
Molded Lobster Salad, 63 
Mountain Cabbage Salad, 42 
Mount Gretna Salad, 79 
Mrs. Rorer's Chicken Salad, 52 
Mutton in White Aspic, 67 
My Lady's Salad, 32 



Normandy Salad Dressing, 11 

Nut and Potato Salad, 74 
Salad, 45 

Dressing, 11 



Odd Salads, A Group of, 98 
Olive Stuffing, Tomatoes with, 
Orange Salad, 46 
Oyster Salad, 59 



Pear Salad, Alligator, 35 
Pepper and Celery Salad, 107 

Salad, Indian, 41 
Phila. Cooking School Salad, 29 
Pickled Calves' Tongue Salad, 72 
Pimolas with Cot'ge Cheese Balls, 72 
Plain Cucumber Salad, 25 
Polish Salad, A, 92 
Potato and Nut Salad, 74 

Salad a la Victor, 78 

Italian, 77 

Spanish, 75 

Swedish, 79 

with Bacon, 76 



Quick Supper Salad, 80 



Ravigote Sauce, 16 

Roe Salad, Shad, 58 
Russian Salad, 101 

Simple, 48 



Sailor's Butter Salad, 36 

Salad, A Dainty Spring Celery, 30 

a la Hamburg, 84 

a. la King, 85 

a la Monte Carlo, 75 

a la Rhodes, 86 

Alligator Pear, 35 

Anchovy, 34 

A Polish, 92 

Asparagus, 22 

A Summer, 103 

A Sunday Night, 98 

A Symphony, 69 

Avocada, 35 

and Grape Fruit, 36 

Banana, 110 

Beet No. 1, 28 
No. 2, 28 

Belgian Endive, 39 

Bermuda, 40 

Cabbage, 28 

Cantaloupe, 111 

Carrot, 25 

Cauliflower, 29 

Cecilian, 96 

Celeriac, 34 

Celery, 30 

and Pepper, 107 

Ceylon Cauliflower, 107 
Cucumber, 106 
Tomato, 105 

Chicken, 50 

and Almond, 52 

Chicory, 45 

Crab, 57 

Cream of Chicken, 53 
Tongue, 54 

Creole, 87 

Deviled Chestnut, 93 

Dressing, Cooked, 16 
German, 18 
Normandy, 11 
Nut, 11 

Sidney Smith's, 17 
Spanish, 12 

East Indian, 70 

Egg, 103 

and Beet, 69 

Flemish, 91 

French Carrot, 24 

Combination, 44 

Frozen Tomato, 43 

Garden Cress, 42 



INDEX 



125 



Salad, Gascony, 40 

Hawaiian Banana, 94 
Herring, 102 
German Cucumber, 25 
Goose, 88 
Grape Fruit, 46 
Indian Pepper, 41 
Italian, 37 

Potato, 77 
Japanese, 100 
Jerusalem Artichoke, 37 
Knickerbocker, 38 
Lima Bean, 23 
Lobster, 57 
Louise, 38 
Macedoine, 47 

in Turnip Cups, 47 
Mignon, 77 
Milanaise, 33 
Mixed Fruit, 110 
Mock Chicken, 95 
Molded Lobster, 63 
Mountain Cabbage, 42 
Mount Gretna, 79 
Mrs. Rorer's Chicken, 52 
My Lady's, 32 
Nut, 45 

and Potato, 74 
of Spinach and Egg, 73 
Orange, 46 
Oyster, 59 

Phila. Cooking School, 29 
Pickled Calves' Tongue, 72 
Plain Cucumber, 25 
Potato a la Victor, 78 
with Bacon, 76 
Quick Supper, 80 
Russian, 101 

Simple, 48 
Sailor's Butter, 36 
Salmon, 5S 
Salt Cod, 93 
Sauces and Dressings, 9 
Shad Roe, 58 
Shrimp, 57 

Shrimps and Asparagus, 94 
Spanish Potato, 75 

Sardine, 81 
Spinach, 48 
String Bean, 22 
Swedish Carrot, 24 

Potato, 79 
Sweetbread, 55 



Salad, Sweetbread and Almond, 56 
The Count's Celery, 31 

Ideal, 39 
Tokio No. 1, 82 
No. 2, 83 
Tomato and Celery, 43 

Chestnut, 90 
Tongue, 71 

Vegetarian Turnip, 96 
Waldorf, 68 
Water Cress, 41 

with Cheese 
Balls, 41 
Winter Cherry, 109 
Salads, A Group of Dinner, 21 
Odd, 98 
Ceylon, 105 
Fruit, 10S 

with Mayonnaise Dress'g, 50 
Salmon Salad, 58 
Salt Cod Salad, 93 
Sardine Salad, Spanish, 81 
Sardines and Anchovy, Tomatoes 
with, 91 
in Aspic, 65 
Sauce Ravigote, 16 

Tartare, 15 
Shad Roe Salad, 58 
Shrimp Salad, 57 
Shrimps and Asparagus Salad, 94 
Sidney Smith's Salad Dressing, 17 
Simple Russian Salad, 48 
Spanish Potato Salad, 75 

Salad Dressing, 12 
Sardine Salad, 81 
Spinach and Eggs Salad, 73 

Salad, 48 
Spring Celery Salad, A Dainty, 30 
String Bean Salad, 22 
Stuffing, Tomatoes with Olive, 89 
Summer Salad, A, 103 
Sunday Night Salad, A, 98 
Supper Salad, Quick, 80 
Swedish Carrot Salad, 24 
Potato Salad, 79 
Sweetbread and Almond Salad, 56 

Salad, 55 
Symphony, A Salad, 69 



Tartare Sauce, 15 

Tokio Salad No. 1, 82 
No. 2, 83 



126 



MRS. RORER S NEW SALADS 



Tomato and Celery Salad, 43 

Chestnut Salad, 90 
Aspic, 66 

Salad, Ceylon, 105 
Frozen, 43 
Tomatoes a la Bentley, 90 

with Asparagus Tips, 89 
Olive Stuffing, 89 
Sardines and An- 
chovy, 91 
Tongue in Aspic, 64 
Salad, 71 

Cream of, 54 
Pickled Calves', 72 



Turnip Cups, Macedoine Salad in, 47 
Salad, Vegetarian, 96 



Vegetarian Turnip Salad, 96 



Waldorf Salad, 68 

Water Cress Salad, 41 

with Cheese Balls, 41 
Whipped Cream, Mayonnaise Dress- 
ing with, 14 
White Aspic, 66 

Mutton in, 67 
Winter Cherry Salad, 109 



SOME OTHER BOOKS 
Published by 

Arnold and Company 



Mrs. Rorer's 
NEW Cook Book 

A big book of 731 pages, abundantly illustrated. Its 
bigness is no criterion of its goodness. The fact that 
it is the best work of the best years of Mrs. Rorer's 
life; that it is a complete new book telling of the things 
one needs to know about cooking, living, health, and 
the easiest and best way of housekeeping — these are 
what make for goodness, and place this book far in 
advance of any other of a like nature. 

The New Cook Book covers all departments of 
cookery. A masterly exposition of each subject is 
given, followed by recipes for the proper preparation, 
cooking and serving of the various kinds of foods. 
There are over 1500 recipes in the book. 

The illustrations are an important feature. One 
set of pictures shows the proper dressing of the table 
during a course dinner. Then there is a complete set 
showing the method of carving meats, poultry, game, 
etc.; and many others illustrating special features of 
the book. 

Large 12mo, 731 pages, profusely and beautifully 

illustrated ; bound in cloth, $2.00 net ; 

by mail, $2.20 



Mrs. Rorer's 

Philadelphia Cook Book 

This is the standard book of Mrs. Rorer's that has 
been before the public for a number of years. It has 
no connection with Mrs. Rorer's New Cook Book. 
Each book is independent of the other, and the posses- 
sion of one forms no reason for doing without the 
other. 

The Philadelphia Cook Book is full of good things, 
and, like all of Mrs. Rorer's works, is eminently prac- 
tical. It is a standard of excellence, in that it is 
full of the brightest things in cookery; the recipes 
are absolutely reliable, and the general instructions 
to housekeepers of the most helpful and necessary 
character. 

Nearly all cook books assume some knowledge and 
experience on the part of those who use them, but Mrs. 
Rorer makes her explanations so clear, and gives such 
definite directions, as to quantities, that the beginner 
has no difficulty in successfully accomplishing all the 
book calls for. Then there are frequent hints as to 
the proper use of left-overs, how to market, and, in 
many ways, information is given that is alike useful to 
the experienced cook as to the tyro in matters culinary. 

The book is full of choice recipes, every one of 
which has been successfully tested by Mrs. Rorer and 
found to come out right. This alone is of incalculable 
benefit and ought to commend the book to the favorable 
consideration of every housekeeper. 

The use of this book in the home means better 
health, better living, economy in the use of food, and 
a consequent saving in dollars and cents. 

12mo, nearly 600 pages, with portrait of author; 
bound in cloth, $1.00 net; by mail, $1.15 



Mrs. Rorer's 

Vegetable Cookery and Meat 

Substitutes 

This book has a twofold object: 

1. To show the value of vegetables in their relation to 
diet and health, how to prepare, cook and serve 
them, what to eat under certain conditions of health, 
and thus have them perform their proper work. 

2. To give to the prudent housewife a knowledge of 
combinations of foods in the shape of toothsome 
recipes to take the place of meat, or as we call 
them — Meat Substitutes. 

It goes without saying that we all know too little 
about the value of vegetables as food. We eat them 
because they are palatable, not realizing their immense 
importance as body builders. Here they are classified, 
and thus made to give us a right idea of their use. 

Then as to Meat Substitutes. It is not necessary 
to be a vegetarian to desire a change from a meat diet. 
There are health reasons often demanding abstention 
from meats ; or economy may be an impelling motive ; 
or a desire for change and variety in the daily bill of 
fare may be warrant enough. However we look at it 
here is the wonder book to point the way to better and 
healthier living. 

There is an abundance of the choicest and most 
palatable recipes, and they are given in such a manner, 
that if the directions are followed, the results are sure. 
You cannot make mistakes. 

12mo, cloth, $1.50 net ; by mail, $1.65 



Mrs. Rorer's 
Every Day Menu Book 

In the course of her teaching and editorial work, 
there have come to Mrs. Rorer frequent requests for 
a book that will provide a daily bill of fare, one that 
will be at once rational, its directions easy of accom- 
plishment, and give an excellent variety. Hence this 
Menu Book. 

It contains a menu for every meal in the year, 
systematically arranged by months and days ; menus for 
special occasions, such as holidays, weddings, luncheons, 
teas, etc. ; illustrations of decorated tables for various 
social events, with appropriate menus ; menus arranged 
for the seasons both as to food and decorations; a 
department of menus without meats. A fine volume 
that ought to commend itself to every housekeeper. 

12mo, 300 pages, handsomely illustrated; bound in 
cloth $1.50 net; by mail, $1.65 

Mrs. Rorer's 
Cakes, Icings and Fillings 

Every one is interested in the cake problem. There 
is possibly no item in the home bill of fare on which 
a woman prides herself as the ability to make a good 
cake. But how to add variety to the goodness ? Here's 
the book to help. Contains a large number of enticing 
and valuable recipes for cakes of all sorts and condi- 
tions. Some need filling, some need icing — well, here 
you have all the necessary information. Best of all, 
there is no fear as to results. Follow the directions 
and your cake is bound to come out right. 

12mo, cloth, 50 cents net; by mail, 55 cents 



Mrs. Rorer's 

Canning and Preserving 

The only book on the subject worth the name. In 
it Mrs. Rorer discusses at length the canning and pre- 
serving of fruits and vegetables, with the kindred 
subjects of marmalades, butters, fruit jellies and syrups, 
drying and pickling. The recipes are clearly and simply 
given. In the new edition now presented, the author 
has brought the book up to date, and has included 
many new, rare and original recipes that have been 
accumulating since the book was first introduced. It 
has always been a favorite book with the public, and 
now it will be doubly welcome. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's 
My Best 250 Recipes 

It would be strange indeed if, out of the multitude 
of recipes Mrs. Rorer has invented and used during 
her long career as a teacher, writer and lecturer, she 
did not have some that appealed to her more strongly 
than others. She has gathered these together, classi- 
fying them under their different heads. There are Best 
20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 
20 Salads; Best 20 Desserts; Best 20 Sauces, Vegeta- 
bles, Fruit Preserves, Luncheon Dishes, Ices, Summer 
Recipes, Left Overs, Game and Poultry, Breads and 
Biscuits, etc. 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's New Salads 

For Dinners, Luncheons, Suppers and Receptions. 
With a group of Odd Salads and some Ceylon Salads. 

A salad made from a succulent green vegetable and 
French dressing, should be seen on the dinner table 
in every well-regulated household three hundred and 
sixty-five times a year. These green vegetables contain 
the salts necessary to the well being of our blood ; the 
oil is an easily-digested form of fatty matter ; the lemon 
juice gives us sufficient acid; therefore simple salads 
are exceedingly wholesome. 

During the summer, the dinner salad may be com- 
posed of any well-cooked green vegetable, served with 
a French dressing; string beans, cauliflower, a mixture 
of peas, turnips, carrots and new beets, boiled radishes, 
cucumbers, tomatoes, uncooked cabbage, and cooked 
spinach. In the winter serve celery, lettuce, endive and 
chicory. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's Dainties 

Possibly no part of the daily bill of fare so taxes 
the ingenuity of the housewife as the dessert, that final 
touch to the meal that lingers in the palate like a bene- 
diction. We tire of constant repetitions of familiar 
things. We want variety. Why not have it when 
there are so many ways and means of gratifying our 
tastes. Mrs. Rorer has given here a number of choice 
things covering quite a range of possibilities. 

New Edition: revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's 
Many Ways for Cooking Eggs 

Did you ever reflect what an important part eggs 
play in our domestic economy ? When from any reason 
other things fail, the perplexed housewife knows she 
can do something to tide over her difficulties by the 
use of eggs. But how many know the great possibilities 
that lie in an egg — the very many ways of cooking and 
preparing them for the table ? To many, boiled, fried, 
poached and scrambled form the limit of their knowl- 
edge. But get this book and you'll be surprised at the 
feast in store for you. You'll also find recipes for 
delectable Egg Sauces. 

12mo, cloth, 50 cents net ; by mail, 55 cents 

Mrs. Rorer's 

Made-Over Dishes 

How to transform the left overs into palatable and 
wholesome dishes. With many new and valuable 
recipes. 
We quote from the author's introduction : 

"Economical marketing does not mean the purchase 
of inferior articles at a cheap price, but of a small 
quantity of the best materials found in the market; 
these materials to be wisely and economically used. 
Small quantity and no waste, just enough and not a 
piece too much, is a good rule to remember. In roasts 
and steaks, however, there will be, in spite of careful 
buying, bits left over, that if economically used, may 
be converted into palatable, sightly and wholesome 
dishes for the next day's lunch or supper. 

12mo, cloth, 50 cents net; by mail, 55 cents 



Mrs. Rover's 

How to Use a Chafing Dish 

Of all the useful and dependable articles of food, 
commend us to the Sandwich. Nothing in the whole 
range of foods presents such a wonderful opportunity 
for variety. The sandwich is the handy thing for 
suppers, teas, social calls, school lunch baskets, picnics — 
but where can you not use it to advantage and enjoy- 
ment? In this book Mrs. Rorer has given a lot of new, 
original recipes, with some very odd ones. She has 
drawn upon her wonderful knowledge and inventive 
faculty and the result is a bewildering array of delect- 
able sandwiches. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 50 cents net ; by mail, 55 cents 

Mrs. Rorer's Sandwiches 

It is wonderful the amount of pleasure and satis- 
faction that can be had with a Chafing Dish. Few 
people know how to use one successfully, although the 
art is easily acquired. This book, for instance, gives 
the proper directions for making hosts of good things, 
and if they are followed implicitly, the most inexperi- 
enced person can be sure of results. It is a handy 
thing in an emergency, and it forms a delightful adjunct 
to a supper or dinner. Guests are always interested in 
watching the evolution of some delectable dish, and 
the head of the table has a chance to show his or 
her skill. 

New Edition: revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 50 cents net ; by mail, 55 cents 



Mrs. Rorer's 
Hot Weather Dishes 

Its name tells the whole story. It is the only book 
of the kind published. Hot weather seems to suspend 
the inventive faculty of even the best housekeepers, 
and at a season when the appetite needs every help 
and encouragement, this book will be found of the 
greatest use. 

12mo, cloth, 50 cents net ; by mail, 55 cents 

Mrs. Rorer's 

Home Candy Making 

A veritable book of sweets, full of choice recipes, 
with complete instructions for making the many deli- 
cacies that delight both young and old. It is the result 
of careful practice in teaching beginners how to make 
attractive and wholesome varieties of home-made 
candies. The excellence of the recipes consists in their 
simplicity and faithfulness to details. 

12 mo, cloth, 50 cents net; by mail, 55 cents 

Mrs. Rorer's 
Bread and Bread-Making 

The object of this book is two-fold. First, to give 
in a concise and easily-managed form a set of recipes 
used in every household every day. Secondly, to point 
out the reasons why failures so often occur, even with 
perfect recipes, and how to guard against them. 

12mo, cloth, 50 cents net ; by mail, 55 cents 



Mrs. Rover's Quick Soups 
New Ways for Oysters 

These two books were written in response to 
requests for information on the subjects. Designed to 
meet the special wants of a numerous class of house- 
keepers who are given to entertaining, and are so often 
at loss to know what and how to prepare for their 
guests. The housekeeper will find them very handy 

24mo, cloth, 25 cents net ; by mail, 30 cents 

Household Accounts 

A simple method of recording the daily expenses 
of the family. The book contains ruled pages, syste- 
matically and simply divided into spaces in which are 
kept the purchases for each day of milk, butter, eggs, 
meat, groceries, vegetables, etc. The daily expenses 
total up for the months, and the months for the year. 
There are other forms for recording expenses of help, 
light, heat and general household expenditures in table 
and bed linens, china and kitchen utensils, etc. 

Manilla boards, 25 cents net ; by mail 30 cents 

Cakes, Cake Decorations 
and Desserts 

By Charles H. King. The author tells his meth- 
ods in his own practical way, and gives abundant 
recipes. The book is illustrated by engravings of 
numerous decorated pieces, and has a silhouette chart 

12mo, cloth, $1.00 net ; by mail, $1.15 



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